Source:www.tasteofhome.com
50 Servings Prep: 20 min. + chilling 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
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. Yield: 50 sandwiches, 50 servings, 1 sandwich per serving.
50 Servings Prep: 20 min. + chilling 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
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. Yield: 50 sandwiches, 50 servings, 1 sandwich per serving.
