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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 50 |
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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-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:
1. 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. 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.
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