cheesy egg salad rolls

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Hello! How has your weekend been? We’ve spent some time working outside on the front yard, an evening with friends and lunch with my parents and brother, sister in law + niece who is in town. A pretty great weekend, ending in a relaxed way – watching Hot Tub Time Machine with the hubs.

For dinner I threw together a super simple meal that all 3 of us gobbled up! The recipe came from Sid’s Sea Palm Cooking – my Secret Recipe Club pick! It took me quite some time to decide on a recipe. I pretty much read through all of the tapas and boat night recaps on Sid’s Sea Palm Cooking. Those get togethers look like so much fun! After settling down on the egg rolls, I planned a time to make them tonight.

The egg rolls are definitely not your typical Asian egg rolls, which I why I’m calling them cheesy egg salad rolls. You basically turn egg salad into a melt, and it is divine.

The egg salad could easily be made in advance, which would make dinner take just about 5 minutes. Can’t really beat that!

Cheesy Egg Salad Rolls

Serves 2-3 (the perfect amount for 2 adults and 1 baby!)

Adapted and halved from here

Ingredients

6 eggs, hard boiled

1/4-1/3 cup mayo

small squirt of whole grain mustard

1 green onion, chopped

sea salt and pepper to taste

3 whole wheat hamburger buns

4 ounces sharp cheddar, grated

Directions

Pre-heat oven to 400 degrees.

With a fork mash the eggs in a bowl. This is actually easiest right after you peel the hard boiled eggs, while they are still just a bit warm.

Add in the mayo, mustard, onion, sea salt and pepper.

Place the 6 bun halves on a baking sheet. Mound egg salad on top. Sprinkle cheese over the egg salad.

Bake for 5 minutes, or until the cheese is melted.