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Egg and bacon sliders

Posted by Sheryl Julian  June 13, 2011 07:54 PM

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These little honeys were my contribution to a pot luck last weekend: Iggy's baby brioche rolls filled with curried egg salad, crisp bacon, and a few greens. When I got the invitation for the party, instructions were to sign up online at luckypotluck, which I dutifully did soon after the email came.

Then on Saturday, I set to work. Nothing here was difficult, but everything was so tiny. I thought at one point about slipping on my jeweler's glasses.

Ha! Joke was on me. After putting together two dozen sliders and resisting all but a taste, I decided to check the time on the invitation. The party is next weekend!

Anyone want a slider?

Egg and bacon sliders

Serves 16

 

8 slices bacon, cut in half

14 eggs

1 tablespoon vegetable oil

1 1/2 tablespoons curry powder

1 tablespoon water, or more if needed

1 cup mayonnaise, or more if needed

Salt and pepper, to taste

24 small eggy rolls (such as Iggy’s baby brioche, 12 to a package), split in half

6 leaves lettuce, stemmed and torn up

 

1. In a large skillet, render the bacon until it is golden brown. Transfer to paper towels.

2. Bring a large pot of water to a rolling boil. Add the eggs. Lower the heat and simmer for 10 minutes exactly. With a slotted spoon, transfer the eggs to a bowl of cold water. Let cold water run into the bowl while you crack the shells with the back of a spoon, slip off a band of shell, and return the eggs to the water. Peel all the eggs and let them sit in cold water until cold.

3. With a potato masher, mash the eggs in a bowl.

4. In a small skillet heat the oil. Stir in the curry powder and cook for 30 seconds. Stir in the water. If necessary, add another 1 tablespoon water to make a paste.

5. Transfer the curry mixture to a bowl. Add 3/4 cup mayonnaise, salt, and pepper. Stir well. Stir the curried mayonnaise into the eggs. Add enough additional mayonnaise to make an egg salad that just holds together.

6. Use the remaining mayonnaise to make a very thin coating on the cut sides of the rolls. Spread the egg salad on the bottom of each roll. Crumble the bacon and add some to each roll. Add lettuce and close the sandwiches. Refrigerate until serving. Sheryl Julian

 

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

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If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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