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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.
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