Name: Egg Salad for a Crowd
Prep time: 20 min
Cook time: 20 min
Yield: 5
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) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Egg Salad for a Crowd

1. 36 hard-boiled large eggs, chopped -

2. 6 celery ribs, chopped -

3. 3 large carrots, finely shredded -

4. 3 small green peppers, finely chopped -

5. 3 small onions, finely chopped -

6. 3 cans (2-1/4 ounces each) sliced ripe olives, drained -

7. 3 cups mayonnaise -

8. 3/4 cup milk -

9. 1 tablespoon ground mustard -

10. Salt and pepper to taste -

11. Lettuce leaves, halved cherry tomatoes and sliced hard-boiled large egg, optional -

12. 100 bread slices (about 6 loaves) -

How to cook deliciously - Egg Salad for a Crowd

1. Stage

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. Stage

For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.