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.
12 large eggs
6 tablespoons plain Greek yogurt
6 tablespoons light mayonnaise, regular mayonnaise, or vegenaise
1 tablespoon Dijon mustard
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 cup celery, diced
1 teaspoon fresh dill, chopped
12 slider buns
12 strips bacon, fried
12 slices tomato
2 large handfuls of lettuce or greens
red onion, thinly sliced (optional)
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.
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.
Serving Size1 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 https://bakerbynature.com/blt-egg-salad-sliders/