Egg Salad Sliders

I don’t know why saying the words egg salad sandwich has always given me the ick, but I assure you these little sliders are anything but. 

Tangy, elegant, and way cuter than they need to be with finely chopped egg whites, grated yolks, a kiss of shallot, chives, and Kewpie mayo, all tucked into a pillowy King’s Hawaiian roll.

Now tell me that’s not a moment.

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here’s what you’ll need

• King’s Hawaiian sweet rolls

• 6 eggs

• 1 shallot, finely chopped

• chives, chopped

• 1/4 cup Kewpie mayo

• Dijon mustard

• white wine vinegar

• salt 

• pepper

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here’s what you’ll need to do

Place 6 eggs in a pot of water with a glug of white wine vinegar. Bring to a gentle boil.

After 11 minutes, remove eggs and place in a bowl of cold water until cool to the touch.

Gently tap the base of the egg on the counter to crack the shell, then place back in the cold water.

Pro Tip: Vinegar in the water + cracking the base before peeling helps you get a clean(er) peel every time.

Once cooled, peel your eggs, cut in half, and separate the egg whites from the yolks.

Finely chop the whites and place in a bowl.

Press the yolks through a mesh strainer (for a finer texture) and add to the bowl.

Add Kewpie mayo, chopped shallot, and a generous pinch of salt and pepper. Mix well.

Cut your King’s Hawaiian sweet rolls in half and slather the insides with Dijon mustard. Sandwich a generous serving of egg salad in your sweet roll, sprinkle with chives, and enjoy!