Egg Salad for a Crowd

Name: Egg Salad for a Crowd
Prep time: 20 min
Total time: 20 min
Yield: 50 sandwiches, 50 servings, 1 sandwich per serving
Ingredients: 36 hard-boiled large eggs, chopped; 6 celery ribs, chopped; 3 large carrots, finely shredded; 3 small green peppers, finely chopped; 3 small onions, finely chopped; 3 cans (2-1/4 ounces each) sliced ripe olives, drained; 3 cups mayonnaise; 3/4 cup milk; 1 tablespoon ground mustard; Salt and pepper to taste; Lettuce leaves, halved cherry tomatoes and sliced hard-boiled large egg, optional; 100 bread slices (about 6 loaves)

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. + chilling

Recipe by Helen Lamison

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

Black olives and vegetables add interest and texture to this big-batch egg salad I make. It's great for sandwiches and also goes a long way served on crackers as an appetizer. -Helen Lamison Carnegie, Pennsylvania

TEST KITCHEN APPROVED

Egg Salad for a Crowd

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Yield:50 sandwiches, 50 servings, 1 sandwich per serving

Prep:20 min

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Ingredients

36 hard-boiled large eggs, chopped
6 celery ribs, chopped
3 large carrots, finely shredded
3 small green peppers, finely chopped
3 small onions, finely chopped
3 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups mayonnaise
3/4 cup milk
1 tablespoon ground mustard
Salt and pepper to taste
Lettuce leaves, halved cherry tomatoes and sliced hard-boiled large egg, optional
100 bread slices (about 6 loaves)

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Directions

1
In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired.

2
For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.

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