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!).
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
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.
In a large bowl, mix together the eggs, tomato, Greek yogurt, mayonnaise, dill, chives, onion powder, garlic powder, and salt and pepper, to taste.
Slice open the Hawaiian rolls, fill them with egg salad, and serve!