Egg Salad Recipe
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by
admin
Recipes by HOPE Resource Center
Egg Salad Recipe:
(Serves 4) (For 64 servings, multiply the amount of each ingredient by 16)
Ingredients:
- 8 eggs hard boiled and cooled (128 eggs or 11 dozen for 64)
- ½ cup mayonnaise (8 cups for 64)
- 1 ½ teaspoons yellow mustard (24 teaspoons for 64)
- 1 green onion thinly sliced (16 green onions for 64)
- 1 rib celery finely diced (16 ribs for 64)
- 2 teaspoons fresh dill chopped (32 tsp. for 64 persons)
- 1 loaf of bread (7 loaves for 64 persons)
Directions:
- Cut eggs in half. Remove yolks and chop whites.
- Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.
- Add remaining ingredients and stir well.
- Serve on bread.
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