Egg Salad Mini’s

Here we go again with something mini. I have said before how much I think that when it comes to food, mini is usually better. At least to me, anyway.

Since I cook a big meal almost every night during the week, I usually try to find something easy to fix for the weekend. Egg salad is so quick and easy to make and I almost always have all the ingredients to make it on hand. It is something that everyone around here likes and I can even make it up ahead of time.

I always make this with these Zingy Pickles. If you haven’t tried them yet, I would encourage you to do so. They are fantastic and give this a great flavor.

** For the Gluten Free version, just use a GF bread and bacon.

Egg Salad Mini’s

  • 1/3 cup cooked, crumbled bacon
  • 1/3 cup spicy pickles, finely diced (You can use your favorite pickles)
  • 1 green onion, finely chopped
  • 1 tbs fresh parsley, finely chopped
  • ¼ cup Vidalia or sweet onion, finely diced
  • 6 eggs hard boiled, peeled and chopped
  • 1tbs yellow mustard
  • ¼ cup mayo
  • ¼ tsp paprika
  • Salt and pepper to taste
  • Kings Hawaiian Buns, you can use small water rolls or whatever you prefer.

Put all ingredients in a mixing bowl and mix gently until well combined. Slice open the buns and fill with egg salad. Serve!

This entry was posted in Appetizers, Bacon, Dinner, Gluten-Free, Lunch, Recipes, Salad, Vegetarian. Bookmark the permalink.

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