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Western Egg Salad Breakfast Sandwich
Serving Size: 1/2 sandwich
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Hard-cooked eggs, peeled and chopped |
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. |
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2 Tbsp. |
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| 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.
*If using peeled, hard-cooked egg product.
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