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Green Chile Egg Salad Sliders

Green Chile Egg Salad Sliders


Enjoy these appetizing sliders before your big meal

Photo courtesy of the incredible egg.

Enjoy these quick and easy-to-make sliders that are perfect appetizer before your main course.

Recipe courtesy of The Incredible Egg.

15 m

(prepare time)

1 m

(cook time)

Ingredients

  • 6 large eggs, hard-boiled, peeled and chopped
  • 2 celery stalks, finely chopped
  • 1 can diced green chiles
  • 1/4 Cup red onion, finely chopped
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon mayonnaise
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 6 slider buns

Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

Instead of whole wheat bread, use another favourite type.

Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.

If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.

Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.


Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

Instead of whole wheat bread, use another favourite type.

Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.

If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.

Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.


Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

Instead of whole wheat bread, use another favourite type.

Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.

If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.

Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.


Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

Instead of whole wheat bread, use another favourite type.

Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.

If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.

Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.


Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

Instead of whole wheat bread, use another favourite type.

Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.

If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.

Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.


Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

Instead of whole wheat bread, use another favourite type.

Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.

If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.

Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.


Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

Instead of whole wheat bread, use another favourite type.

Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.

If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.

Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.


Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

Instead of whole wheat bread, use another favourite type.

Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.

If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.

Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.


Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

Instead of whole wheat bread, use another favourite type.

Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.

If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.

Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.


Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

Instead of whole wheat bread, use another favourite type.

Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.

If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.

Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.


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