50 sandwiches, 50 servings, 1 sandwich per serving
Updated: Jun. 30, 2023
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.
Egg Salad for a Crowd Recipe photo by Taste of Home
Lettuce leaves, halved cherry tomatoes and sliced hard-boiled large 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.