Egg Farmers of Canada shared this delicious recipe for Crispy Egg Salad Sliders, courtesy of Chef Matt Basile. This playful twist on classic egg salad turns the filling into golden, pan-fried patties packed with ginger, garlic, scallions, and chili crisp for a savoury kick. Layered into soft slider rolls with quick homemade pickles and spicy mayo, they’re bold, crunchy, and irresistibly fun to serve.
Crispy Egg Salad Sliders
Serves: 10
Prep Time: 10 min
Cook Time: 20 min
Ingredients:
For Sliders
- 8 large eggs
- 4 tbsp (60 mL) mayonnaise (suggestion: Kewpie mayo)
- 1 tsp (5 mL) fresh ginger, grated
- 2 cloves garlic, grated
- 3 tbsp (45 mL) scallions, finely chopped
- 2 tbsp (30 mL) chili crisp
- ¼ cup (60 mL) white cheddar, grated
- Salt to taste
- 2 tbsp (30 mL) corn starch
- Pickles of your choice (see below)
- ⅓ iceberg lettuce
- 10 slider dinner rolls
- Butter
For Homemade Pickles
- ½ English cucumber
- 1 tsp (5 mL) salt
- 1 tbsp (15 mL) sesame oil
- 1 tsp (5 mL) sesame seeds
- 1 tsp (5 mL) chili crisp
For Homemade Spicy Mayonnaise
- 1 tsp (5 mL) mayonnaise (suggestion: Kewpie mayo)
- ½ tsp (2.5 mL) chili crisp
Directions:
- To make your own pickles (optional), shave the cucumber very thin. Place in a bowl and lightly salt, and let sit in a bowl for an hour. After the full hour, discard the excess liquid and squeeze the excess water out of cucumber slices using your hands and paper towel, then place the cucumber slices in a clean bowl or jar. Add the sesame oil, sesame seeds and chili crisp to the cucumber mix and set aside until serving time. Shred the lettuce very thin and set aside.
- Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs). Drain water and immediately run cold water over eggs until cooled.
- Once cooled and peeled, place the eggs in a bowl and smash them with a fork. Add mayonnaise, ginger, garlic, scallions and chili crisp to the smashed eggs, and stir. Then add cheese. If you plan on frying your egg salad mixture, mix in the cornstarch, otherwise omit.
- Form 2 oz burger like patties with the egg salad mixture. If frying the patties, place them in the freezer for 15 minutes to firm up. Once patties are firm, add 1 tbsp of canola oil in a nonstick frying pan and place on high heat. Sear patties in the hot pan for 2 to 3 minutes per side then remove from heat and sprinkle with a pinch of salt.
- To make your own spicy mayo, place 1 tsp of mayonnaise per patty in a bowl and mix together with 1/2 tsp per portion of chili crisp and set aside until the sliders are ready to be assembled.
- To build your sliders, lightly butter a nonstick pan or grill to lightly warm up the dinner rolls, add the egg patty, a dollop of chili crisp mayonnaise, a handful of sliced pickles and shredded lettuce. Place everything on a platter and serve.
