Egg Salad Sandwiches For 100 Food

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.

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.

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.

MINI EGG SALAD SANDWICHES

Steps:

• In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
• Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.

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.

EGG SALAD SANDWICHES

Steps:

• Mix together the eggs, butter, miracle whip and seasonings.
• Refrigerate until your ready to make your sandwiches.
• Spread on one bread slice then top with another piece of bread.
• If you'd like here are a few other ingredients you could add.
• Mrs. Peterson could have added the onions and celery, I don't remember.
• I know she did not use the relish or olives.
• But I thought they may offer a different taste, as I saw them in another recipe.

SIMPLE HOMEMADE EGG SALAD SANDWICH

Steps:

• Finely chop boiled eggs.
• Mix in mayo 1 tablespoon at a time, so not to add too much.
• Mix in mustard, relish and pepper.
• Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
• Top sandwich with lettuce.
• Enjoy!