Egg Hot Dog Rolls • Guédilles aux Oeufs
These tasty Egg Hot Dog Rolls • Guédilles aux Oeufs are so easy to make plus they’re a perfect snack for kids of all ages!
Ingredients
- 4 tbsp. mayonnaise see Recipe
- 2 tbsp. Miracle Whip
- 1 tbsp. Dijon mustard
- 3 large free-range hard-boiled eggs, peeled and diced tips & tricks
- 1 large celery stalk, washed and diced tips & tricks
- 1 large Roma tomato, washed, seeded and diced tips & tricks
- 3 slices cooked bacon, finely chopped tips & tricks
- 1 large green onion, finely chopped
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 6 New England-style hot dog buns
- butter, as needed
- lettuce of your choice, as needed
- 1/4 tsp. smoked paprika, for garnish
Directions
- In a large bowl, add mayonnaise, Miracle Whip, and Dijon mustard; stir well.
- Add hard-boiled eggs, celery, tomato, bacon, and green onion; season with salt and pepper.
- Gently stir until blended; taste and adjust if necessary. If not using right away, cover and transfer to the fridge until needed.
- Spread a thin layer of butter on both sides of the hot dog buns.
- In a skillet over medium heat, toast hot dog buns for 1 to 2 minutes per side or until golden brown.
- Place lettuce in the toasted buns before evenly filling each of them with egg mixture. Sprinkle with smoked paprika and serve immediately.