I recently crafted a recipe featuring hard-boiled eggs, crispy bacon, and diced jalapeno peppers with a touch of Dijon and creamy mayonnaise. My Egg Salad Sandwiches offer a bold spin on a classic. Each bite delivers a satisfying mix of spice and savory flavors that invite a second look.

Jump to Recipe

I’ve always been on the lookout for a twist on classic recipes and these Bacon Jalapeno Egg Salad Sandwiches really caught my eye. I first experimented with them when I had hard boiled eggs chopped roughly and mixed them with crispy bacon bits and fresh jalapeno peppers that I diced finely.

I tossed everything together with mayonnaise, a teaspoon of Dijon mustard, salt and pepper to taste. Every bite brings that unexpected crunch and heat that is just perfect for those who love a bit of spice in their egg salad.

I use mini sandwich rolls for an easy appetizer feel but they work great as a fun lunch recipe too. I know a lot of you who love dishes like stuffed jalapenos with bacon or even wrap sandwiches will appreciate this kick.

Trust me, its a great way to give your usual egg salad a cool, bold makeover. Give it a try and enjoy the twist!

Why I Like this Recipe

I love this recipe because the crispy bacon mixed with the creamy egg salad gives me the perfect balance of flavors, and the zesty kick from the jalapenos really wakes up my taste buds. I also appreciate how easy it is to make without any complicated steps, which makes it perfect for a quick snack or even a small get together. Another reason is that the texture is just awesome – the soft mini rolls paired with the crunchy bacon bits and spicy jalapenos creates a fun mix in every bite.

Whether I’m hosting a fancy tea party or just kickin around with friends on game day, these mini bacon jalapeno egg salad sandwiches never disappoint me. I love how the rich flavor of the hard boiled eggs and crispy bacon comes together with the fresh, spicy kick from the jalapenos. The mayo and Dijon mustard mix adds a tangy creaminess that makes the whole thing extra tasty. Even though the recipe is pretty simple, it always feels like I’m treating myself to something special when I make it.

Ingredients

Print Recipe (No Advertisments)

Hard boiled eggs are rich in protein, provide a hearty texture, and help bind dish.
Crispy bacon adds a savory, salty crunch full of protein but high in fat.
Fresh jalapeno peppers deliver a spicy kick, adding heat and flavorful zing to each bite.
Mayonnaise contributes creaminess and balances heat with its smooth, rich texture.
Dijon mustard brings tangy sharpness to contrast and complement the other flavors.
Salt and pepper both amplify flavors making the dish taste balanced and delish.
Mini sandwich rolls or slider buns hold everything together, offering a soft, satisfying bite.
Optional chives or green onions add a pop of color and fresh, mild flavor.

Ingredient Quantities

6 large eggs, hard boiled and roughly chopped

4 slices of bacon, cooked until crispy and chopped

2 fresh jalapeno peppers, seeded and finely diced

1/4 cup mayonnaise

1 teaspoon Dijon mustard

Salt to taste

Freshly ground black pepper to taste

8 mini sandwich rolls (or slider buns)

Optional: 1 tablespoon chopped chives or green onions for extra flavor

How to Make this

Print Recipe (No Advertisments)

1. Start by hard boiling your eggs, then cool them down, peel, and roughly chop them up.

2. Cook the bacon in a pan until it’s super crispy, then let it rest and chop it into bite-sized pieces.

3. While the bacon is cooling, take your jalapeno peppers, remove the seeds, and finely dice them.

4. In a mixing bowl, toss in the chopped eggs, bacon, and diced jalapenos.

5. Add in 1/4 cup of mayonnaise and 1 teaspoon of Dijon mustard, and stir them all together gently.

6. Sprinkle in salt and freshly ground black pepper to taste, making sure everything is evenly seasoned.

7. If you like, mix in about 1 tablespoon of chopped chives or green onions for a bit of extra kick.

8. Cut your mini sandwich rolls (or slider buns) in half and scoop a generous amount of the egg salad onto the bottom half.

9. Place the top half of the roll over the egg salad, then give it a light press so everything sticks together.

10. Serve immediately or keep in the fridge until you’re ready to enjoy these tasty little sandwiches.

Equipment Needed

1. Large pot for hard boiling the eggs
2. Bowl filled with ice water or a colander for cooling and draining the eggs
3. Sharp knife for peeling and roughly chopping the eggs, bacon, and slicing jalapenos
4. Cutting board to safely chop eggs, bacon, and jalapenos
5. Frying pan to cook the bacon until crispy
6. Mixing bowl to combine the eggs, bacon, jalapenos, mayo, mustard, and seasonings
7. Measuring cup for the mayo
8. Measuring spoon for the Dijon mustard
9. Spoon or spatula for gently stirring and mixing the salad ingredients
10. Knife or bread knife to split the mini sandwich rolls in half

FAQ

Q: How long should I hard boil the eggs?

A: You want the eggs in boiling water for about 10 minutes, then plunge them in cold water to stop them from overcooking.

Q: Can I adjust the spicy flavor of the recipe?

A: Yeah, definitely. If you dont like it too hot, just use fewer jalapeno peppers or leave some of the seeds in for a milder kick.

Q: What type of bread is best for these sandwiches?

A: We're using mini sandwich rolls or slider buns for a perfect bite size, but you can use any bread you like.

Q: Can I make the egg salad ahead of time?

A: Sure can. Prep the egg salad a day ahead and store it in an airtight container in the fridge, but if you want the bacon crispy, add it right before serving.

Q: What extra ingredients can I add for more flavor?

A: For an extra flavor kick, toss in a tablespoon of chopped chives or green onions, and adjust the salt and pepper as needed.

BACON JALAPENO EGG SALAD SANDWICHES Recipe Substitutions and Variations

Instead of bacon, try turkey bacon or even tempeh bacon if you’re lookin for a healthier option.
If you’re not into jalapeno peppers, use serrano or Anaheim peppers. They still give you a kick but are a bit milder.
Replace the mayonnaise with Greek yogurt if you want a lighter egg salad that still stays creamy.

Pro Tips

1. If the eggs are hard to peel, try putting them in an ice bath right after boiling. It makes peeling them a lot easier and less messy.
2. When you cook the bacon, drain off any extra grease on a paper towel. That extra crisp factor will boost the flavor and gives the egg salad a nice crunchy texture without feeling too greasy.
3. You can adjust the amount of jalapenos if you prefer a milder or spicier kick. If you’re a spice fan, try leaving a tiny bit of the seeds in for more heat.
4. Mix the mayo and mustard in a separate bowl before adding the eggs. This way, you get a consistent flavor throughout the salad and it helps bind everything together better.

BACON JALAPENO EGG SALAD SANDWICHES Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

204

kcal

Equipment: 1. Large pot for hard boiling the eggs
2. Bowl filled with ice water or a colander for cooling and draining the eggs
3. Sharp knife for peeling and roughly chopping the eggs, bacon, and slicing jalapenos
4. Cutting board to safely chop eggs, bacon, and jalapenos
5. Frying pan to cook the bacon until crispy
6. Mixing bowl to combine the eggs, bacon, jalapenos, mayo, mustard, and seasonings
7. Measuring cup for the mayo
8. Measuring spoon for the Dijon mustard
9. Spoon or spatula for gently stirring and mixing the salad ingredients
10. Knife or bread knife to split the mini sandwich rolls in half

Ingredients

6 large eggs, hard boiled and roughly chopped
4 slices of bacon, cooked until crispy and chopped
2 fresh jalapeno peppers, seeded and finely diced
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt to taste
Freshly ground black pepper to taste
8 mini sandwich rolls (or slider buns)
Optional: 1 tablespoon chopped chives or green onions for extra flavor

Directions

Start by hard boiling your eggs, then cool them down, peel, and roughly chop them up.
Cook the bacon in a pan until it's super crispy, then let it rest and chop it into bite-sized pieces.
While the bacon is cooling, take your jalapeno peppers, remove the seeds, and finely dice them.
In a mixing bowl, toss in the chopped eggs, bacon, and diced jalapenos.
Add in 1/4 cup of mayonnaise and 1 teaspoon of Dijon mustard, and stir them all together gently.
Sprinkle in salt and freshly ground black pepper to taste, making sure everything is evenly seasoned.
If you like, mix in about 1 tablespoon of chopped chives or green onions for a bit of extra kick.
Cut your mini sandwich rolls (or slider buns) in half and scoop a generous amount of the egg salad onto the bottom half.
Place the top half of the roll over the egg salad, then give it a light press so everything sticks together.
Serve immediately or keep in the fridge until you're ready to enjoy these tasty little sandwiches.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.