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Egg Salad Extraordinaire SourceOfRecipe Yield: 24 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Peeled, hard-cooked eggs, coarsely chopped | 2 lb. 10 oz.* | 24 Large | ||||
| Radishes, trimmed and chopped | 4 oz. | 3/4 cup | ||||
| Celery, chopped fine | 6 oz. | 1 cup | ||||
| Fresh apples, cored and chopped | 8 oz. | 1-1/4 cups | ||||
| Chopped peanuts (or other chopped nuts) | 4 oz. | - | ||||
| Plain low-fat yogurt | 12 oz. | 1-1/2 cups | ||||
| Reduced-calorie mayonnaise | 4 oz. | 1/2 cup | ||||
| English muffins, split and lightly toasted | - | 12 | ||||
| Canned pineapple, well drained | 3 lb. | 24 slices | ||||
| Small black olives, sliced | - | 24 |
- DIRECTIONS
- » Blend the chopped, hard-cooked eggs, radishes, celery, apples, nuts, yogurt, and mayonnaise. Cover and refrigerate until service.
- » To serve, top each muffin half with pineapple slice and (#12 scoop) of egg salad.
- » Top salad with black olive slices. If desired, garnish with apple slices and an egg wedge.
*If using peeled, hard-cooked egg product.