How to Make the Perfect Egg Salad Sliders
American · Easy · 15 min · 4 servings
These creamy egg salad sliders come together in just 15 minutes for a satisfying and crowd-pleasing lunch. Quick to assemble with simple pantry staples, they are perfect for busy weekdays or last-minute entertaining.
Why this recipe works
This Egg Salad Sliders recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 6 large hard boiled eggs peeled and chopped
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 8 count slider buns
- 2 tablespoons diced celery
- 0.25 teaspoon salt and pepper
Step by step instructions
Step 1: Make the Egg Salad
In a bowl combine chopped hard boiled eggs, mayonnaise, mustard, diced celery, salt and pepper. Mix until combined but still slightly chunky.
Step 2: Taste and Adjust
Taste the egg salad and adjust seasoning as needed. Add more mayonnaise if you prefer a creamier texture.
Step 3: Assemble the Sliders
Slice the slider buns in half and spoon a generous portion of egg salad onto the bottom half of each bun. Top with the remaining bun halves and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mayonnaise → Greek yogurt for a lighter option
- yellow mustard → Dijon mustard for a sharper flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overchopping the eggs into a paste instead of keeping them slightly chunky
- Using too much mayonnaise which makes the sliders soggy
Nutrition facts
Per serving: 280 calories, 12g protein, 22g carbs, 16g fat, 1g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →