Recipes
Egg Salad Sandwiches - Serves 24
24 large eggs, hard-cooked, peeled, chilled
113g onions, chopped
202g celery, chilled, chopped
3/4 teaspoon ground black pepper
3/4 teaspoon dry mustard
3/4 cup whipped salad dressing
1/2 cup sweet pickle relish, undrained, chilled
48 slices bread
Instructions
113g onions, chopped
202g celery, chilled, chopped
3/4 teaspoon ground black pepper
3/4 teaspoon dry mustard
3/4 cup whipped salad dressing
1/2 cup sweet pickle relish, undrained, chilled
48 slices bread
Instructions
- Finely chop eggs.
- Combine all ingredients. Mix lightly until well blended.
- Cover. Refrigerate until ready to use.
- Portion 1/3 cup (No. 12 scoop) per sandwich