Get ready to transform the humble egg salad into a flavor-packed sensation that will make your taste buds dance! These Green Chile Egg Salad Sliders are not just another boring sandwich - they're a zesty, creamy, and utterly irresistible twist on a classic that will have everyone begging for your recipe. Whether you're looking for a quick lunch, a crowd-pleasing appetizer, or a unique dish to impress your friends, these sliders are about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup green chiles, diced
- Salt and pepper to taste
- 8 slider buns
Instructions
- Begin by preparing the hard-boiled eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for about 10-12 minutes.
- After the eggs have finished cooking, carefully drain the hot water and transfer the eggs to a bowl of ice water. Allow them to cool for about 5 minutes, which will make peeling easier.
- Once the eggs are cool, gently tap them on a hard surface to crack the shells. Peel the shells off under running water to help remove any stubborn bits. Chop the peeled eggs into small pieces and set them aside in a mixing bowl.
- In the bowl with the chopped eggs, add the mayonnaise, Dijon mustard, and diced green chiles. Mix everything together gently until well combined. Be careful not to over-mix, as you want to keep some texture in the egg salad.
- Season the egg salad with salt and pepper to taste. Stir once more to incorporate the seasoning evenly.
- While preparing the egg salad, you can toast the slider buns if desired. Preheat a skillet or griddle over medium heat and place the slider buns cut-side down. Toast them for about 2-3 minutes or until they are golden brown.
- To assemble the sliders, take a toasted slider bun and spoon a generous amount of the egg salad onto the bottom half. Place the top half of the bun on top to complete the slider.
- Repeat the assembly process for the remaining buns and egg salad. Serve the sliders immediately, or cover and refrigerate them for later enjoyment. These egg salad sliders are perfect for a quick lunch, picnic, or party appetizer.
Tips
- Egg Perfection: For the creamiest, most tender hard-boiled eggs, use eggs that are a few days old. Fresh eggs can be harder to peel.
- Cooling Technique: The ice water bath is crucial! It stops the cooking process and makes peeling much easier. Don't skip this step.
- Texture Matters: When mixing your egg salad, be gentle. Over-mixing can turn your salad into a mushy mess. You want those egg chunks!
- Spice It Up: Adjust the green chiles to your heat preference. For more kick, use hot green chiles; for a milder version, use mild Anaheim or poblano peppers.
- Toasting Tip: If you don't have a skillet, you can toast slider buns in a toaster or under the broiler. Watch them closely to prevent burning.
- Make Ahead: This egg salad can be prepared a day in advance and stored in the refrigerator, making it perfect for meal prep or quick gatherings.
- Serving Suggestion: For extra crunch, consider adding some chopped celery or green onions to your egg salad for added texture and flavor.
Nutrition Facts
Calories: 366kcal
Carbohydrates: 40g
Protein: 12g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 186mg
