Skinny Egg Salad Sliders

Skinny Egg Salad Sliders

Prep: 15 Minutes Cook: 10 Minutes Serves: 4 Submitted by: Chung-Ah Rhee


8 large eggs
1 Roma tomato, diced
1/2 cup plain greek yogurt
2 tablespoons mayonnaise
1 tablespoon Fresh dill
1 tablespoon chopped chives
1/4 teaspoon Onion Powder
Pinch of garlic powder
Kosher salt and freshly ground black pepper, to taste
1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, split and toasted
2 cups Arugula


Step 1
Place eggs in a large saucepan and cover with cold water by 1 inch.

Step 2
Bring to a boil and cook for 1 minute.

Step 3
Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.

Step 4
Drain well and let cool before peeling and dicing eggs into small cube chunks.

Step 5
In a large bowl, roughly mash the eggs with tomato, Greek yogurt, mayonnaise, dill, chives, onion powder, garlic powder, salt and pepper, to taste.

Step 6
Top rolls with egg salad mixture and arugula, then serve.