Creamy, tangy, and packed with protein — these egg salad sliders are the perfect party food or easy lunch. Soft slider buns hold a generous scoop of classic egg salad with a little extra crunch and freshness in every bite.
Ingredients
- 12 large eggs
- 12 slider buns (Hawaiian rolls work great)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
- 1 tablespoon fresh chives, chopped
- 1 teaspoon white vinegar or lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika, plus more for garnish
- Butter lettuce leaves, for serving
Instructions
- Boil the eggs: Place the eggs in a pot, cover with cold water by 1 inch, and bring to a boil. Cover, remove from heat, and let sit 11 minutes. Transfer to ice water, then peel.
- Chop and mix: Roughly chop the eggs and place in a large bowl. Add the mayonnaise, Dijon, celery, red onion, dill, chives, vinegar, salt, pepper, and paprika. Fold gently until combined — keep some texture, don’t mash it smooth.
- Chill: Cover and refrigerate for at least 30 minutes so the flavors meld. (This also firms up the salad for easier scooping.)
- Assemble the sliders: Slice the slider buns and lightly toast if you like. Place a lettuce leaf on each bottom bun, add a generous scoop of egg salad, and dust with a little extra paprika.
- Serve: Cap with the top buns and serve immediately, or cover and refrigerate up to 2 hours before serving.
Pro tip: For the easiest-peeling eggs, use eggs that are a week old rather than farm-fresh, and add a teaspoon of baking soda to the boiling water. Swap half the mayo for Greek yogurt to boost the protein even further.
Estimated nutrition per serving (2 sliders): 420 calories, 22g protein, 26g fat, 24g carbohydrates.
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