6–8 large eggs
8 oz bacon, cooked and chopped
1 large jalapeño, finely diced
½ cup mayonnaise
1 tbsp yellow mustard
6 slices soft white bread
Hard boil the eggs: Cover with cold water, bring to a boil, remove from heat, and let sit for 12 minutes. Cool in ice bath, then peel and chop.
In a bowl, mix chopped eggs, bacon, jalapeño, mayo, and mustard.
Spread the mixture evenly onto 3 slices of bread. Top with the other 3 slices.
For mini sandwiches, trim crusts and cut each sandwich into quarters.
Find it online: https://tastychow.com/mini-bacon-jalapeno-egg-salad-sandwiches/