Egg Salad for a Crowd

Name: Egg Salad for a Crowd
Prep time: 20 min
Total time: 20 min
Yield: 50 sandwiches, 50 servings, 1 sandwich per serving.
Ingredients: 36 hard-boiled large 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-boiled large egg, optional; 100 bread slices (about 6 loaves)

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

36 hard-boiled large 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-boiled large 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.

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