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Egg Salad Extraordinaire
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.
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