Egg Salad For A Crowd Food

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

EGGCEPTIONALLY LOW CARB EASY EGG SALAD FOR A CROWD

Steps:

• Peel the eggs and rinse them off, drying on paper towels.
• Shred them with the medium shredding disk of your food processor.
• Mix remaining ingredients together well and stir into the eggs, chill and serve on different breads, stuffed into celery, etc.
• OPTIONAL add ins:.
• 1/4 cup finely shredded scallions.
• 1 teaspoon celery seeds.
• 1/4 cup finely minced celery.
• serve in a hollowed out bread bowl or on a lettuce leaf or tortilla.

BEST EGG SALAD

Steps:

• In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
• Mix in the eggs, then stir in the celery seed, dill, and chives. If desired, lightly mash the mixture if it's too chunky. Chill until ready to serve.

EGG SALAD FOR A CROWD

Steps:

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

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

EGG SALAD FOR A CROWD

Steps:

• In a large bowl, combine the first seven ingredients.
• Whisk mayonnaise, milk, mustard, salt and pepper until smooth.
• Stir into egg mixure.
• Cover and refrigerate for at least 1 hour.
• Garnish with lettuce, tomatoes and sliced egg if desired.
• For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.
• Yield: 50 sandwiches Note: If desired you may add 1/4 to 1/2 cup sweet or dill relish to the salad.

CREAMY MAKE AHEAD SCRAMBLED EGGS FOR A CROWD

Steps:

• In a blender, add eggs, milk, and all the spices (salt, pepper, garlic, onion, mustard, seasoning salt, cayenne.) Make sure you have a big blender! Mine went over the 4 cup capacity at around 20 eggs and then I was too scared to add more so I just whisked them in. You could of course just skip blending and whisk them all in a bowl. Whatever sounds easier to you!
• Melt 1/2 cup butter in a 12 inch high-sided skillet over medium heat. When it is nice and hot, pour in the egg mixture. Lower the heat to medium-low. You have to cook eggs sloooow.
• Use a spatula to occasionally scrape the bottom of the pan. Cook for 10-15 minutes until the eggs are starting to set.
• Then add the cream cheese that has been cut into chunks. Carefully fold in the cream cheese and let it melt away into your dreamy creamy eggs.
• When the eggs have cooked (cooked meaning you're ok sneaking a bite) but are still quite wet, add the eggs to a crock pot and turn the crock pot to warm. (If there is no warm setting, the low setting will do.) Put the lid on.
• Stir the eggs every hour or so. You can keep them warm in the crock pot for about 4-5 hours. If you leave them in too long eventually they will become rubbery, so it's best to eat them within 4-5 hours.
• When serving, top with cheddar cheese and green onions.

EGG SANDWICHES FOR A CROWD

Steps:

• Preheat oven to 400 degrees with rack in center.
• In a large bowl, whisk together eggs, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in turkey, spinach, half the bacon pieces, and 3/4 cup cheese. Pour into a buttered 9-by-13-inch baking dish. Sprinkle with remaining half of bacon pieces and 3/4 cup cheese.
• Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly.
• Meanwhile, stir together equal parts mustard and mayonnaise. Slice frittata into 8 rectangles. Serve between or atop slices of toast with Dijonnaise.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

FRUIT SALAD FOR A CROWD

Steps:

• Wash grapes and blueberries. Set aside to drain.
• Place all fruit in a large tin foil baking pan and set aside.
• In a medium size bowl, whisk together orange juice, honey and cinnamon until thoroughly combined. Pour dressing over fruit and gently toss with large spoon. Cover fruit with plastic wrap and place in fridge or cooler until ready to serve.