BLT Egg Salad Sliders
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Unrated
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
12 sliders
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Course
Others
BLT Egg Salad Sliders
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Make egg salad more fun by serving it in slider form! Topped with crispy bacon, lettuce, and tomatoes - these are sure to fly off the table.
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Ingredients
- 12 egg large
- 6 tablespoons yogurt plain, Greek
- 6 tablespoons mayonnaise or light mayonnaise or vegenaise
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 3/4 teaspoon black pepper ground
- 1/2 cup celery diced
- 1 teaspoon dill fresh, chopped
- 12 slider buns
- 12 Bacon strips, fried
- 12 lices tomato
- 2 lettuce or greens, large handfuls
- red onion thinly sliced, optional
Instructions
- Place eggs in a large saucepan; fill with cold water until they're completely covered. Bring to a rolling boil over medium-high heat. Cover the pan with a lid or large plate; remove from heat; and let stand for 20 minutes. Drain hot water from the pan, then run the cooked eggs under cold water until thoroughly chilled. Refrigerate for at least 1 hour before peeling.
When you're ready to make your egg salad:
- Place peeled eggs in a bowl and using a fork or potato masher, smash the eggs until finely chopped.
- Stir in the yogurt, mayonnaise, Dijon mustard, salt and pepper; stir smooth. Fold in celery and dill and stir to combined. Place in the fridge until needed.
To assemble:
- Top one side of each bun with a generous scoop of egg salad, a slice of bacon, tomato, a few arugula leaves, and a slice of onion (if using); add top bun and gently press down; repeat with all buns.
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