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Egg and Jalapeños Salad Sandwich
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
Let’s talk about my last cooking obsession: Egg and jalapeño salad sandwich. Trust me there is a charm in simple ingredients with big flavors.
Course: Main Course
Cuisine: American
Keyword: egg salad,
Servings: 2 sandwich
  • 4 hard-boiled eggs (note 1)
  • 2 tbsp of chopped pickled jalapeños (about 8 to 10 pieces of jalapeño)
  • ½ onion cut into small dices
  • 2 tbsp mayo
  • ½ tsp paprika
  • Pinch of salt
  • 4 slices of sandwich bread
  • 1 tbsp butter
  • 4 lettuce leaves (optional)
  1. Remove the shell from the eggs and cut them into small pieces.
  2. In a big bowl mix the onion, the eggs, the jalapeños (cut into teeny tiny pieces).
  3. Season with salt, paprika, and mayo. Stir until you get a homogeneous egg filling.
  4. In a big pan, melt the butter and toast the sandwich bread on top. Cook for about 5 minutes each side over medium heat.
  5. Spread about 1/2 cup egg salad filling over one slice of bread. Top with lettuce leaf and second slice of bread. (Repeat with the other sandwich)
Recipe Notes
  1. Boil the eggs for 10 - 12 minutes. The eggs must be cold and the water boiling.