What to do with those leftover eggs? Well, you can make deviled eggs, use them sliced in a spinach salad, make a nice potato salad or other various salads, or make egg salad. There are probably more options, but my little brain isn’t that imaginative, so I decided on a kicked up version of an egg salad sandwich.
I like tangy egg salad, so I added a little mustard and vinegar to it. Adding bacon and jalapeno just sounded good, kind of making it like a totally deconstructed jalapeno popper. Besides, what doesn’t taste better with a little bacon? The result was a nice, creamy egg salad with a bit of a tang and crunch.
Make sure and put this on a sturdy bread – I chose jalapeno cheddar and toasted it. It goes perfectly with some chips on the side and a big glass of sweet iced tea.
When I was putting the sandwich together, I noticed something strange about the shape of the bread. It looked like a bunny! So I put a little jalapeno for the eye and voila – an Easter Egg Salad Bunny! The cheddar cheese at one end even looks like its little haunches. OK, maybe it’s a stretch, but I thought it was cute.
***A creamy, crunchy egg salad with a bit of a kick. Be sure an use a dense or toasted bread to hold the sandwich together.
- 3 boiled eggs chopped
- 1 1/2 tbsp Miracle Whip or mayonnaise
- 1/2 to 1 tsp yellow mustard
- 1/4 tsp apple cider vinegar
- 1 small jalapeno finely chopped
- 1 tbsp pickled jalapeno (optional) chopped
- 2 slices thick-cut bacon cooked and chopped
- Salt and pepper to taste
Stir together the ingredients, including salt and pepper to taste. Refrigerate for 30 minutes unless using immediately.
Tips and Stuff: I liked the tang that the pickled jalapeno gave the egg salad, but that's purely optional. If you don't have fresh jalapeno, go ahead and use just the pickled jalapeno. If using thinner bacon, fry up three pieces. Add the mayo until it's the consistency you like - some people like it less creamy and more chunky.