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Crispy Egg Salad Sliders

Crispy Egg Salad Sliders for a Crunchy Flavor Adventure

Delightful Crispy Egg Salad Sliders that elevate the classic recipe with a crunchy twist, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 6 sliders
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 6 large eggs Use fresh eggs for better flavor and creaminess.
  • 1/2 cup mayonnaise Kewpie suggested, can substitute with Greek yogurt.
  • 1 teaspoon fresh ginger Offers warmth and spice; can be omitted.
  • 1 clove garlic Enhances depth; try roasted garlic for sweetness.
  • 2 tablespoons scallions Provides fresh onion flavor; chives can be a fantastic alternative.
  • chili crisp Adjust according to your spice preference.
  • 1 cup white cheddar Shredded; any melting cheese can work well.
  • 1 tablespoon cornstarch Binds the egg mixture for frying; optional.
For Assembly
  • 1 cup pickles Add tang and crunch; choose your favorites.
  • 4 leaves iceberg lettuce Brings freshness and crunch; can swap for arugula.
  • 12 mini slider dinner rolls Opt for soft, fresh rolls.
  • 2 tablespoons butter Used for grilling the rolls; can replace with oil.

Equipment

  • saucepan
  • Mixing bowl
  • frying pan
  • Baking Sheet
  • Skillet
  • Ice bath

Method
 

Cooking Steps
  1. Start by placing 6 large eggs in a saucepan and covering them with 1 inch of water. Bring to a rolling boil over medium-high heat, then cover and remove from heat. Let the eggs sit in hot water for 12 minutes, then transfer to ice water for 5 minutes before peeling.
  2. Peel the cooled eggs and transfer to a mixing bowl. Smash the eggs with a fork until coarsely chopped, then stir in 1/2 cup mayonnaise, 1 teaspoon fresh ginger, minced garlic, chopped scallions, chili crisp to taste, and shredded white cheddar. Mix until combined.
  3. Shape the egg salad mixture into 2-ounce patties, ensuring they hold together. If frying, arrange the patties on a baking sheet and chill in the freezer for 15 minutes.
  4. In a frying pan, heat 1/4 cup canola oil over high heat. Fry the chilled patties for 2-3 minutes per side until golden brown and crispy, sprinkling with salt while cooking.
  5. Mix 1/4 cup mayonnaise with 1 tablespoon chili crisp to create a spicy mayo. Adjust chili crisp based on desired heat.
  6. Butter both sides of slider rolls and toast in a skillet until golden. Spread spicy mayo on each roll, top with a warm patty, pickles, and a leaf of iceberg lettuce. Serve on a platter.

Nutrition

Serving: 1sliderCalories: 250kcalCarbohydrates: 12gProtein: 9gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container; best consumed within 1-2 days. For longer storage, freeze uncooked patties for up to 3 months and thaw overnight before reheating.

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