Print Options

 
 Print
Egg Salad for a Crowd Recipe

Egg Salad for a Crowd Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:50 servings

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

  • 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.
  • 2. 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.