Egg Salad Sliders

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Egg Salad Sliders
 hard-cooked eggs, chopped 5
stalk celery, finely diced 1
2 tbsp  mayonnaise  30 mL
  Salt and pepper, to taste    
4 carrots, peeled 4
2 curly lettuce leaves 2
8 mini burger buns or small dinner rolls, split 8
4 1 ½-inch (4 cm) square slices Cheddar cheese 4
2 small Roma tomatoes, sliced 2
1 dill pickle, sliced into coins 1
2 tbsp ketchup (optional) 30 mL
2 tbsp pickle relish (optional) 30 mL

Combine eggs, celery, mayonnaise, salt and pepper, to taste and mix well. Using a crinkle cutter (if you have one) or a knife, cut carrots into 2 x ¼-inch (5 x 0.5 cm) "fries", set aside. Place a small piece of lettuce on each bun bottom and then top with egg salad, dividing it equally between the 8 buns. Top egg salad with a slice of Cheddar cheese, tomato and pickle. Top with remaining bun half to form a burger. Serve with carrot “fries” and small bowls of ketchup and relish, if desired.

Number of Servings:  4 
Preparation  20 minutes

Nutrients per serving: 
Calories 410  
Fat 22 g 
Saturated 9 g 
  + trans 0 g 
Sodium 720 mg 
Carbohydrate 36 g 
Fibre 4 g 
Sugars 10 g 
Protein 20 g

Source: Egg Farmers of Canada