Ingredients
-
3
-
6
-
3
-
3
-
3
-
3
-
1/4
-
3
-
3/4
-
1
-
-
-
-
-
100
Directions
Egg Salad for a Crowd, This is a nice way to feed a hungry crowd! Cook time is for boiling eggs From the Taste of Home magazine You may also easily make 1/3 of the recipe for not so big a crowd :), Tasty and colorful! It’s more of a grown-up egg salad, but to my surprise, my kids did eat it in sandwiches (I thought the black olives would turn them off, but they didn’t seem to notice) I did scale this recipe down to 1/3 Thanx for a great new eggsalad recipe!
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Steps
|
1
Done
|
In a Large Bowl, Combine the First Seven Ingredients. |
|
2
Done
|
Whisk Mayonnaise, Milk, Mustard, Salt and Pepper Until Smooth. |
|
3
Done
|
Stir Into Egg Mixure. |
|
4
Done
|
Cover and Refrigerate For at Least 1 Hour. |
|
5
Done
|
Garnish With Lettuce, Tomatoes and Sliced Egg If Desired. |
|
6
Done
|
For Sandwiches, Spread About 1/3 Cupful Egg Salad on One Bread Slice; Top With Another Bread Slice. |
|
7
Done
|
Yield: 50 Sandwiches Note: If Desired You May Add 1/4 to 1/2 Cup Sweet or Dill Relish to the Salad. |
