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Egg Salad Buns
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Prep Time:
15 minutes
Total Time:
40 minutes
Quick dinner: Innovative egg sandwich. Ready in under an hour.
Ingredients:
  • 6 eggs
  • Cold water
  • 1 medium stalk celery
  • 3 tablespoons pickle relish
  • 3 tablespoons mayonnaise or salad dressing
  • 12 mini hamburger buns, split
  • 3/4 cup canned shoestring potatoes
Instructions:
  • Place the eggs in a saucepan and cover them completely with cold water.
  • Bring the water and eggs to a boil over high heat. Remove the saucepan from the heat, cover with a lid, and let sit for 20 minutes. Then, cool the eggs quickly by running cold water into the saucepan.
  • Gently tap each egg on the counter to crack the shell, then roll the egg between your hands to loosen the shell. Peel off the shell. If needed, run the egg under cold water to make peeling easier. Place the peeled eggs into the bowl and chop them into small pieces using a table knife.
  • Rinse the celery under cool water and gently dry with paper towels. Finely chop the celery on a cutting board with a sharp knife (you'll need about 1/2 cup). Combine the celery, pickle relish, and mayonnaise in a bowl with the eggs. Mix well using a wooden spoon.
  • Separate each hamburger bun into a top and a bottom. Spread egg salad mixture on the bottom halves of the buns. Top with shoestring potatoes and cover with the bun tops.

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