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Egg Salad for a Crowd

Total Time

Prep: 20 min. + chilling

Makes

50 sandwiches, 50 servings, 1 sandwich per serving

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-boiled large 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-boiled large 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.

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