Dinner

Zesty Deviled Egg Salad Sliders with Pickled Shallots Recipe

ByCleo Brixton December 20, 2025December 20, 2025

Introduction

These Zesty Deviled Egg Salad Sliders with Pickled Shallots offer a bright twist on a classic favorite. Creamy egg salad meets tangy pickled shallots, creating a deliciously balanced bite perfect for any gathering or quick meal.

Three small sandwiches sit side by side on a wooden board, each made with a shiny golden-brown bun top and bottom. Inside each sandwich, at the bottom, is a fresh green leaf of lettuce, followed by a thick creamy yellow egg salad mixed with green herbs, creating a textured, fluffy layer in the middle. On top of the egg salad, there are a few thin slices of bright pink pickled onions arranged in a loose coil. The background is a white marbled texture, and a clear glass of water is visible in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Hard-Boiled Eggs
1/4 cup Mayonnaise
1 tablespoon Dijon Mustard
1/2 teaspoon Smoked Paprika
1 tablespoon Fresh Dill
1 tablespoon Pickled Jalapeño Pepper (optional)
Salt, to taste
Ground Black Pepper, to taste
6 Slider Buns
Butter Lettuce, to taste
1 Shallot
1/4 cup Apple Cider Vinegar
1 teaspoon Granulated Sugar
1/4 teaspoon Salt

Instructions

Step 1: Prepare the pickled shallots by thinly slicing the shallot and combining it with apple cider vinegar, granulated sugar, and salt in a small bowl. Let the mixture sit for 15 to 20 minutes to soften the shallots and develop a tangy flavor.
Step 2: Chop the hard-boiled eggs and place them in a mixing bowl. Add mayonnaise, Dijon mustard, smoked paprika, fresh dill, pickled jalapeño pepper if using, and season with salt and black pepper. Stir gently to combine, keeping the texture slightly chunky.
Step 3: Lightly toast the slider buns to add a bit of crunch and warmth.
Step 4: Assemble the sliders by placing a leaf of butter lettuce on the bottom half of each bun. Spoon a generous amount of egg salad over the lettuce, then top with a few rings of the pickled shallots. Cap with the top bun and serve right away.

Tips & Variations

For added crunch, mix finely chopped celery or radish into the egg salad.
Substitute fresh dill with chives or parsley for a different herbaceous note.
Use spicy pickled jalapeños or omit them to adjust heat level to your preference.
Try brioche slider buns for a richer, buttery flavor.

Storage

Store leftover egg salad covered in an airtight container in the refrigerator for up to 3 days. Keep pickled shallots separate until ready to serve. Reheat the buns slightly before assembling to enjoy the best texture. Avoid storing assembled sliders to prevent sogginess.

How to Serve

Three small sandwiches are lined up on a wooden board with soft shiny golden brown buns on top and bottom. Inside each sandwich, the bottom layer is a crisp green leaf of lettuce, followed by a thick scoop of creamy, pale yellow egg salad with green herb specks. On top of the egg salad, there are thin rings of bright pink pickled onions arranged neatly, and then the top bun covers everything. The sandwiches rest on a white marbled surface, with a white bowl of more egg salad blurred in the background and a clear glass of water nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the egg salad ahead of time?

Yes, the egg salad can be made up to two days in advance and stored in the refrigerator. Add pickled shallots just before serving for the freshest taste and best texture.

What can I use instead of slider buns?

If slider buns aren’t available, small dinner rolls or soft sandwich bread work well. You can also serve the egg salad on crackers or lettuce cups for a low-carb option.