American Egg Board | Foodservice Professionals


	Western Egg Salad Breakfast Sandwich Serving Size: 1/2 sandwich


	50 SERVINGS		100 SERVINGS
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Hard-cooked eggs, peeled and chopped	5 lb. 8 oz.*	5 lb. 8 oz.* 50 large	11 lb.*	100 large
Real bacon bits	10 oz.	2 cups	1 lb. 4 oz.	Approx. 1 qt.
Celery, finely chopped	10 oz.	2-1/2 cups	1 lb. 4 oz.	Approx. 5 cups
Bell pepper, finely chopped	2.5 oz.	2/3 cup	5 oz.	Approx. 1-1/4 cups
Green onion, finely chopped	Approx. 1.5 oz.	2/3 cup	2.5 oz.	Approx. 1-1/4 cups
Mayonnaise, light or reduced fat	12 oz.	1-1/2 cups	24 oz.	3 cups
Yogurt, non-fat plain	6 oz.	3/4 cup	12 oz.	1-1/2 cups
Dijon-style mustard	2 tsp.	-	1-1/2 Tbsp.	-
Lemon-pepper seasoning	1-1/2 tsp.	-	1 Tbsp.	-
Whole-grain bread (toasted, if desired)	Approx. 4 lb.	50 slices	Approx. 8 lb.	100 slices

DIRECTIONS
» In large bowl, combine eggs, bacon, celery, bell pepper, and green onion.
» In separate bowl, blend mayonnaise, yogurt, mustard, and lemon-pepper. Stir dressing into egg mixture.
» Portion about 3/4 cup egg salad onto half of total bread slices. Top with remaining bread. Cut sandwiches diagonally into quarters, serving two quarters per portion. Serve immediately or refrigerate until serving.