Prep Time: 10-15 min.

Cook Time: 25 minutes.

Servings: 4-5 (2 sliders per serving)

Difficulty: Beginning

Egg Salad Sliders are the perfect summer adventure meal. Pack them for a picnic at the lake or a day at the park.

Ingredients

9 Rhodes White Dinner Rolls
10 eggs, hardboiled
1 cup mayonnaise
1 bunch green onions, diced
1 tsp yellow mustard
1/4 tsp paprika
salt and pepper

Instructions

1. In a 9×9 dish sprayed with nonstick spray, arrange the rolls 3×3. Let rolls rise for 3 hours or until doubled in size and touching.
2. Bake rolls following the directions on the package. Remove from your baking dish, keeping all the rolls together. Let cool.
3. While the rolls are cooling, mash all your eggs together and add the remaining ingredients.
4. Slice the rolls horizontally and add your egg salad to the bottom half of the rolls. Top with the top half of the rolls and serve.
5. Wrap with plastic wrap and place in a gallon size ziploc to take with you on a picnic.