BLT Egg Salad Sliders




Yield 12 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.



  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.
  2. When you're ready to make your egg salad:
  3. Place peeled eggs in a bowl and using a fork or potato masher, smash the eggs until finely chopped.
  4. 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.
  5. To assemble:
  6. 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.

Nutrition Facts

Serving Size 1 slider

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Baker by Nature at