Egg-tastic Egg Salad Recipes
These recipes are from my vast Watkins Recipe Collection. Feel free to substitute.
From Your Independent Watkins Consultant
From Your Independent Watkins Consultant
Michelle Klimchuk #336326 ~ www.productsof1868.com
Egg Salad for a Crowd
36 hard-cooked 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 Watkins Mustard
Salt and Watkins Black Pepper to taste
Lettuce leaves, halved cherry tomatoes and sliced hard-cooked egg, optional
100 bread slices (about 6 loaves)
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. Yield: 50 sandwiches, 50 servings, 1 sandwich per serving.
Curried Olive Egg Salad
6 hard-cooked eggs, chopped
1/2 cup reduced-fat mayonnaise
1/3 cup chopped sweet onion
1/4 cup chopped pimiento-stuffed olives
1/2 teaspoon celery seed
1/2 teaspoon Watkins Curry Powder
1/4 teaspoon sugar
1/4 teaspoon Watkins Black Pepper
1/8 teaspoon salt
8 pita pocket halves
8 lettuce leaves
In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad. Yield: 4 servings.
Egg Salad and Bacon Croissants
4 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup mayonnaise
2 tablespoons Watkins Chives
1/4 teaspoon salt
1/4 teaspoon Watkins Black Pepper
10 hard-cooked eggs, chopped
8 lettuce leaves
8 croissants, split
In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.Yield: 8 servings.
