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Egg Salad for a Crowd

 Egg Salad for a Crowd
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
50 ServingsPrep: 20 min. + chilling


  • 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)


  • 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.