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Egg Salad Sliders
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.
30 second summary
Creamy egg salad piled onto soft slider buns in 15 minutes flat.
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Nutrition per serving
280Calories
12gProtein
22gCarbs
16gFat
1gFiber
Ingredients
4servings
main
seasoning
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Instructions
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.
2
Taste and Adjust
Taste the egg salad and adjust seasoning as needed. Add more mayonnaise if you prefer a creamier texture.
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.
Substitutions
mayonnaise→Greek yogurt for a lighter option
yellow mustard→Dijon mustard for a sharper flavor
Common mistakes
Overchopping the eggs into a paste instead of keeping them slightly chunky
Using too much mayonnaise which makes the sliders soggy
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