Dinner

Zesty Deviled Egg Salad Sliders with Pickled Shallots Recipe

ByEthan Lark December 27, 2025December 27, 2025

Introduction

Zesty Deviled Egg Salad Sliders with Pickled Shallots are a delightful twist on a classic favorite. These mini sandwiches combine creamy, smoky egg salad with bright, tangy pickled shallots for a burst of flavor perfect for any gathering or casual meal.

Three small sandwiches sit on a wooden board on a white marbled surface. Each sandwich has a shiny golden brown top bun, underneath which are a few bright pink pickled onion rings. Below the onions is a creamy yellow salad mixed with green herbs, looking soft and chunky. Under this creamy layer, a fresh green leaf of lettuce sits right above the bottom golden brown bun, which matches the top bun in shine and color. In the background, there is a white bowl with a similar creamy salad and a clear glass of water. 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: Pickle the 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 and develop a tangy flavor.
Step 2: Prepare the egg salad by chopping the hard-boiled eggs and mixing them gently with mayonnaise, Dijon mustard, smoked paprika, fresh dill, pickled jalapeño pepper (if using), salt, and ground black pepper. Aim to keep the texture slightly chunky.
Step 3: Lightly toast the slider buns until just golden 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, spooning a generous amount of the egg salad over it, adding a few rings of the pickled shallots on top, and capping with the top bun. Serve immediately.

Tips & Variations

For extra heat, increase the amount of pickled jalapeño or add a dash of hot sauce to the egg salad.
Use brioche buns for a richer, slightly sweet flavor that pairs well with the smoky paprika.
Fresh herbs like chives or parsley can be added alongside dill to brighten the egg salad.
Prepare the pickled shallots a few hours ahead to deepen their flavor.

Storage

Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days. Keep pickled shallots separately in their pickling liquid for up to a week. Assemble sliders just before serving to maintain bun texture and freshness. Reheat buns lightly if desired before assembling.

How to Serve

Three small sandwiches sit on a wooden board placed on a white marbled surface. Each sandwich has a soft, shiny, golden brown bun with a bottom layer of fresh green leaf lettuce. On top of the lettuce is a thick, creamy, pale yellow egg salad mixed with small bits of green herbs, giving it a textured, chunky look. Bright pink pickled red onion rings are layered above the egg salad, adding a pop of color. The top bun rests neatly over the onions, completing the neat, evenly sized sandwiches. In the background, a bowl of egg salad and a glass of water are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the egg salad without pickled jalapeño pepper?

Yes, the pickled jalapeño is optional and can be omitted if you prefer a milder flavor. You can also substitute with a small amount of finely chopped fresh jalapeño or a pinch of cayenne pepper for some heat.

How do I hard-boil eggs perfectly for this recipe?

Place eggs in a pot and cover with cold water by an inch. Bring to a rolling boil, then remove from heat and cover for 10-12 minutes. Transfer immediately to an ice bath to cool before peeling; this method helps prevent green yolks and ensures tender whites.