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BLT Egg Salad Sliders
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BLT Egg Salad Sliders

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.

Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings: 12 sliders
Course: Others

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

    Cup of Yum
  1. 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:
  1. Place peeled eggs in a bowl and using a fork or potato masher, smash the eggs until finely chopped.
  2. 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:
  1. 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.