Egg Salad For A Crowd Recipes

EGG SALAD FOR A CROWD

Steps:

• In a large bowl, combine the first seven ingredients.
• Whisk mayonnaise, milk, mustard, salt and pepper until smooth.
• Stir into egg mixure.
• 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 Note: If desired you may add 1/4 to 1/2 cup sweet or dill relish to the salad.

EGG SALAD FOR A CROWD

Steps:

• 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.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.