Egg Salad Sliders (Edit recipe)

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So noshable and so quick to make. Gorgeously golden brioche slider buns, creamy egg salad, and crispy, spicy dill pickles to finish.

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Original Recipe

PREP TIME

45 minutes

COOK TIME

15 minutes

INGREDIENTS

13

Serves: 4

Ingredients

12 whole Slider Buns, Brioche Buns
1 whole Extra Virgin Olive Oil
5 whole Egg, Large, Organic & Free-Range. Local is best!
1 whole Celery, finely diced
2 whole Green Onion (Scallion), thinly sliced
1.5 Tbsp Parsley, chopped
1.5 Tbsp Dill, Fresh, chopped
2.5 Tbsp Mayonnaise
1 tsp Savoury Dill Pickle Mustard - Gravelbourg
1 Tbsp Dill Pickle Juice
1 whole Himalayan Pink Salt, To Taste
1 whole Black Peppercorns, Ground Fresh, To Taste
2 whole Pickles, Spicy Dills, sliced for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Get your eggs in to a pot and fill with enough cold water to cover them entirely by about an inch. Get them on to the burner and bring them to a boil. Once boiled, let them go about 5 minutes. Remove from the heat and cover for another 5 - 6 minutes. Strain the eggs and fill the pot with cold water. After a couple minutes, strain and fill with cold water again for another minute or so until your eggs are cooled down. Strain once again.
Carefully peel your eggs until they're all peeled. Cut them in half and scoop out the yolks into a small mixing bowl. Add your mayo, mustard, and pickle juice to the bowl with the yolks and mix together until creamy. Set aside as your prep everything else.
Chop your eggs rather finely and add them to the bowl along with your green onions, celery, dill, parsley, and salt & pepper to taste. Once combined, cover and refrigerate for a minimum of 30 minutes to set and bring the flavours together.
Once your egg salad has set up nicely, give it a taste and adjust your salt / pepper if desired / needed. Heat a grill pan to just about medium. In the meantime, open your slider buns and brush the insides with EVOO. Slap them on the grill and grill until golden and crisped up, working in two batches as your grill pan likely won't accommodate all 12. Once they're grilled get them onto a cutting board / work surface.
Spoon your egg salad on to the bottoms of each slider bun and top them with a sliced pickle before closing them up. Get them on to a serving platter and that's that. Serve and ENJOY!
Any remaining sliders / egg salad can be refrigerated for up to 4 days. Might I recommend scraping the salad from the slider buns for refrigerating. This way you can use the salad however you'd like for leftovers.

Notes

Prep time includes 30 Minutes + of refrigeration for the egg salad to set!
Servings depend on how hungry everyone is. Serve them for lunch, as a snack, or an appetizer at a get together.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	125
Fat:	12 g
Carbohydrates:	3 g
Protein:	1 g
Cholesterol:	6 g
Sodium:	412 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.