Description
A spicy, savory twist on classic egg salad! Crispy bacon and diced jalapeños add bold flavor and a little heat, making these sandwiches perfect for lunch or a tasty snack. Creamy, crunchy, and packed with protein, they’re a delicious way to upgrade your sandwich game.
Ingredients
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6 large eggs
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4 slices bacon
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1 jalapeño, seeded and finely diced (adjust to taste)
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1/4 cup mayonnaise
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1 tsp Dijon mustard
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1 tbsp fresh chives or green onions, chopped
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Salt and pepper to taste
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8 slices bread (your choice: sandwich bread, brioche, or rolls)
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Optional: lettuce or spinach leaves
Instructions
1️⃣ Cook the eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and transfer eggs to an ice bath. Once cool, peel and chop.
2️⃣ Cook the bacon: In a skillet over medium heat, cook bacon until crispy. Drain on paper towels and crumble once cool.
3️⃣ Mix the salad: In a bowl, combine chopped eggs, crumbled bacon, diced jalapeño, mayonnaise, Dijon mustard, and chives. Season with salt and pepper. Mix until well combined.
4️⃣ Assemble sandwiches: Toast bread if desired. Spread egg salad generously onto slices and top with lettuce or spinach if using. Close sandwiches with another slice of bread.
5️⃣ Serve: Cut sandwiches in half and serve immediately.
Notes
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Adjust jalapeño quantity based on your heat preference.
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For a lighter version, swap mayonnaise for Greek yogurt or avocado spread.
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Add pickles or a dash of hot sauce for extra zing.
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These sandwiches are great served chilled or at room temperature.
- Prep Time: 15 min
- Cook Time: 15 min