Jalapeno Popper Egg Salad Sandwiches

Ingredients

• 6 large hard boiled eggs
• 1/4 cup diced pickled jalapenos
• 1/2 cup cooked crumbled bacon
• 1/2 cup cheddar cheese, (diced)
• 1/4 cup green onions, (thinly sliced)
• 1/2 cup mayonnaise
• 1 tablespoon pickled jalapeno juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 6 slices bread

Instructions

1. 1

   Once the eggs have been hard boiled and cooled, remove the shell and discard. Cut the egg in half, lengthwise, and remove the yolk. Set the yolks aside. Cut the egg white into long strips and then cut across the strips to make an even dice. Diced egg whites create more texture and look better than mashed egg when the sandwich is assembled. Transfer the diced egg white to a mixing bowl.

2. 2

   When it comes to the yolks, you can use them all or you can use only half. I like to use only half of the yolk. To prepare the yolks, crumble them into the bowl with the diced egg whites. Again, this is all about texture and presentation. It’s a preference. If you want to mash the white and the yolk, by all means go right ahead and do it.

3. 3

   In a mixing bowl, whisk together the mayonnaise, pickled jalapeno juice, garlic powder, and ground black pepper.

4. 4

   Next, add the diced pickled jalapenos, crumbled bacon, diced cheese, and sliced green onions. Toss everything together well until thoroughly mixed. Taste and season with salt if needed. Cover and refrigerate for one hour.

5. 5

   Prepare your bread by smearing each slice lightly with mayonnaise or butter. I prefer mayonnaise, but others prefer to butter the bread when making a sandwich instead.

6. 6

   Once that’s done, pile the egg salad mixture onto one slice of the prepared bread. Place the second slice of bread on top and press down gently to seal. The sandwich is now ready to enjoy!