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Egg Salad For a Crowd Recipe

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This recipe for Egg Salad For a Crowd, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Rottluff Warns (11/7/1897 - 10/23/1992)
Added: Saturday, September 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 dozen hard cooked eggs, chopped
6 ribs celery, chopped
3 large carrots, finely shredded
3 small green peppers, finely chopped
8 green onions and tops, finely diced
2-1/2-3 C. mayonnaise
3/4 C. milk
1 T. ground mustard
1-1/2 tsp. salt
1/2 tsp. pepper
6 loaves of bread

Directions:
Directions:
Put the first 6 ingredients into a large bowl and mix together.
Whisk together the next 5 ingredients until smooth, then combine with the egg mixture.
Spread about 1/3 C. of salad on one slice of bread, cover with another slice, cut in half.

Number Of Servings:
Number Of Servings:
50 full sandwiches
Preparation Time:
Preparation Time:
1 hour or less, total time.
Personal Notes:
Personal Notes:
We used to have Mission Sunday at St. Peter's Lutheran Church in Wentworth, S.D. It was an all day affair with at least one full pot-luck meal and then snacks at the end of the day. This was often Mother's contribution using our own eggs and bread she made.

 

 

 

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