Description
Creamy and savory egg salad served on soft slider buns, perfect for parties, picnics, or quick lunches.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped celery
- 1 teaspoon lemon juice
- Salt, to taste
- Black pepper, to taste
- 6 slider buns
- Butter lettuce leaves (optional)
- Paprika, for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Transfer eggs to an ice bath, let cool, then peel and chop finely.
- In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, red onion, celery, and lemon juice.
- Season with salt and black pepper, then mix gently until well combined.
- Slice slider buns in half and add a lettuce leaf if using.
- Spoon egg salad onto the bottom halves of the buns.
- Top with bun lids, garnish with paprika if desired, and serve.
Notes
- Egg salad can be made up to 24 hours in advance and refrigerated.
- Adjust mayonnaise for creaminess preference.
- Add chopped fresh herbs like dill or chives for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American