Zesty Deviled Egg Salad Sliders with Pickled Shallots

Pickle the shallots: In a small bowl, combine sliced Shallot (1), Apple Cider Vinegar (4 Tbsp), Granulated Sugar (1 tsp), and Salt (1/4 tsp). Let them sit for 15–20 minutes to soften and take on a tangy flavor.

Prepare egg salad: In a mixing bowl, combine the chopped Eggland's Best Hard Cooked Eggs (6), Hellmann's® Real Mayonnaise (4 Tbsp), Dijon Mustard (1 Tbsp), Smoked Paprika (1/2 tsp), Fresh Dill (1 Tbsp), Pickled Jalapeño Pepper (1 Tbsp) (if using), and a pinch each of Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste). Stir gently to combine—keep the texture slightly chunky.

Toast and prep buns: Lightly toast Slider Buns (6) or brioche rolls.

Assemble sliders: Place a Butter Lettuce (to taste) or arugula leaf on each bun base. Add a generous scoop of egg salad, then top with a few pickled shallot rings. Cap with the top bun and serve immediately.