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BLT Egg Salad Sliders

Ashley Manila
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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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12 sliders

Ingredients
 

  • 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)

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.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature