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Herbed Egg Salad Yield: 12 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Hard-cooked eggs, peeled | 2 lb. 10 oz.* | 24 large | ||||
| Red onions, chopped | 6 oz. | 1-1/2 cups | ||||
| Celery, chopped | 6 oz. | 1-1/2 cups | ||||
| Mayonnaise | 24 oz | 3 cups | ||||
| Dijon mustard | - | 1/3 cup | ||||
| Fresh thyme, chopped | - | 3 Tbsp. | ||||
| Italian parsley, chopped | - | 3 Tbsp. | ||||
| Fresh dill, chopped | - | 3 Tbsp. | ||||
| Salt and Pepper | - | To taste | ||||
| Multi-grain bread, toasted | 1 lb. 8 oz | 12 large slices | ||||
| Mixed green salad | 6 oz. | 8 cups |
- DIRECTIONS
- » Using a box grater, grate eggs across the coarsest section.
- » Add eggs, onions, and celery to a bowl. In separate bowl, blend mayonnaise, mustard, thyme, parsley and dill. Mix eggs and mayonnaise mixture. Season to taste with salt and pepper. Refrigerate until serving.
- » Portion about 3/4 cup egg salad onto each slice (whole or split) toast. Serve open-face with 2/3 cup favorite mixed greens. Serve immediately.
- *If using peeled, hard-cooked egg product.