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Egg Salad Sliders

We have had the most beautiful weather in Los Angeles this past weekend! It’s been 80 degrees, without a single cloud in the sky. There is just something about this weather that puts an extra spring in your step! I absolutely love it.

When it’s so warm outside, you need something light for lunch. Yesterday I made these Egg Salad Sliders, which were perfect for this weather (not to mention super quick and easy!).

Egg Salad Sliders - recipe - Wanderlust in the City

To make Egg Salad Sliders, you’ll need:

8 large eggs

1 Roma tomato, diced

1/2 cup plain Greek yogurt

2 tablespoons light mayonnaise

1 tablespoon dill

1 tablespoon chives, chopped

1/4 teaspoon onion powder

pinch of garlic powder

salt

pepper

1 package King’s Hawaiian Sweet Dinner Rolls

First, place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Then remove the eggs from the heat, cover the saucepan with a lid, and set aside for 8-10 minutes. Once the eggs have cooled, peel and dice them.

Egg Salad Sliders - recipe - Wanderlust in the City

Egg Salad Sliders - recipe - Wanderlust in the City

In a large bowl, mix together the eggs, tomato, Greek yogurt, mayonnaise, dill, chives, onion powder, garlic powder, and salt and pepper, to taste.

Egg Salad Sliders - recipe - Wanderlust in the City

Egg Salad Sliders - recipe - Wanderlust in the City

Egg Salad Sliders - recipe - Wanderlust in the City

Egg Salad Sliders - recipe - Wanderlust in the City

Slice open the Hawaiian rolls, fill them with egg salad, and serve!

Egg Salad Sliders - recipe - Wanderlust in the City

Egg Salad Sliders - recipe - Wanderlust in the City

Enjoy!

~S

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