Egg Salad for a Crowd Recipe

Egg Salad for a Crowd Recipe photo by Taste of Home

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Black olives and vegetables add interest and texture to this big-batch egg salad I make. It's great for sandwiches and also goes a long way served on crackers as an appetizer. -Helen Lamison Carnegie, Pennsylvania

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Egg Salad for a Crowd Recipe

Prep: 20 min. + chilling

Yield: 50 Servings

20 20

Ingredients

36 hard-cooked eggs, chopped
6 celery ribs, chopped
3 large carrots, finely shredded
3 small green peppers, finely chopped
3 small onions, finely chopped
3 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups mayonnaise
3/4 cup milk
1 tablespoon ground mustard
Salt and pepper to taste
Lettuce leaves, halved cherry tomatoes and sliced hard-cooked egg, optional
100 bread slices (about 6 loaves)

Directions

In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired.
For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice. Yield: 50 sandwiches, 50 servings, 1 sandwich per serving.

Originally published as Egg Salad For a Crowd in Taste of Home February/March 2004, p39

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia