Taste of Home
Egg Salad for a Crowd
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 50 sandwiches, 50 servings, 1 sandwich per serving.
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
Ingredients
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36 hard-boiled large eggs, chopped
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6 celery ribs, chopped
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3 large carrots, finely shredded
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3 small green peppers, finely chopped
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3 small onions, finely chopped
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3 cans (2-1/4 ounces each) sliced ripe olives, drained
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3 cups mayonnaise
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3/4 cup milk
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1 tablespoon ground mustard
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Salt and pepper to taste
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Lettuce leaves, halved cherry tomatoes and sliced hard-boiled large egg, optional
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100 bread slices (about 6 loaves)
Directions
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1.
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.
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2.
For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.
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