Description
Mini Egg Salad Rolls are a quick and easy snack made with creamy egg salad served in small dinner rolls.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 12 small dinner rolls or slider buns
- Lettuce leaves (for serving)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let it sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, pepper, chives, and dill (if using). Mix until well combined.
- Slice the dinner rolls in half and place a lettuce leaf on the bottom half of each roll.
- Spoon a generous amount of egg salad onto the lettuce and top with the other half of the roll.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- For a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper to the egg salad mixture.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version of the egg salad.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg