Dinner

Zesty Deviled Egg Salad Sliders with Pickled Shallots Recipe

BySophie Carsel December 17, 2025December 17, 2025

Introduction

These Zesty Deviled Egg Salad Sliders with Pickled Shallots make for a delightful and tangy bite-sized treat. Perfect for gatherings or a light lunch, they combine creamy egg salad with the bright crunch of pickled shallots for a burst of flavor in every slider.

The image shows three small sandwiches placed side by side on a wooden board over a white marbled surface. Each sandwich has four layers: the bottom layer is a golden-brown, shiny, soft bun; on top of that is a fresh green leaf of lettuce; followed by a thick scoop of creamy, yellow egg salad mixed with bits of green herbs; the top layer is a matching bun with a shiny golden-brown finish. On the egg salad, there are thinly sliced, bright pink pickled onions forming loose loops. In the background, a white bowl filled with more egg salad and a glass of water are slightly out of focus. 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
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: Pickle the shallots by thinly slicing the shallot and combining it in a small bowl with apple cider vinegar, granulated sugar, and salt. Let them sit for 15–20 minutes to soften and develop a tangy flavor.
Step 2: Prepare the egg salad by chopping the hard-boiled eggs and mixing them with mayonnaise, Dijon mustard, smoked paprika, fresh dill, pickled jalapeño pepper (if using), and a pinch each of salt and ground black pepper. Stir gently to keep the texture slightly chunky.
Step 3: Lightly toast the slider buns or brioche rolls to add a bit of crispness and warmth.
Step 4: Assemble the sliders by placing a leaf of butter lettuce on each bun base, adding a generous scoop of the egg salad, topping with a few pickled shallot rings, and finishing with the top bun. Serve immediately.

Tips & Variations

For extra flavor, add a dash of hot sauce or swap smoked paprika for regular paprika for a milder taste.
You can substitute fresh dill with chives or tarragon if preferred.
Use mini brioche buns for a sweeter slider option.
If you like less heat, omit the pickled jalapeño pepper.

Storage

Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. Keep the slider buns separate to maintain freshness. When ready to eat, re-toast the buns lightly and add chilled egg salad before serving. Pickled shallots can be stored in the fridge for up to a week.