Egg Salad Sliders Recipes
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
EGG SALAD SLIDERS
This is a delicious sandwich to have for your kids lunches or to just have for a treat when they home home -
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine eggs, celery, mayonnaise, salt and pepper, to taste and mix well. Using a crinkle cutter (if you have one) or a knife, cut carrots into 2 x 1/4-inch "fries" , set aside. Place a small piece of lettuce on each bun bottom and then top with egg salad, dividing it equally between the 8 buns. Top egg salad with a slice of cheddar cheese, tomato and pickle. Top with remaining bun half to form a burger. Serve with carrot "fries" and small bowls of ketchup and relish, if desired.
Nutrition Facts : Calories 524.2, Fat 22.4, SaturatedFat 9.3, Cholesterol 296.3, Sodium 1039.6, Carbohydrate 56.2, Fiber 4.4, Sugar 12.2, Protein 24.2
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