Recipes from Eggland's Best
EB Egg salad for a crowd
Recipe By: Eggland's Best
Serving Size: 1/3 cup Preparation Time :0:30
Categories: salad
Yield: 50 servings
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3 dozen Eggland's Best egg -- hard cooked, chopped
6 each celery ribs -- chopped
3 large carrots -- chopped
3 red and green bell peppers -- finely chopped
1 bunch scallions -- finely chopped
3 cans ripe olives (2 ¼ ounces each)-- sliced and drained
2 cups light mayonnaise
1 cup plain low-fat yogurt
3/4 cup milk, 1% lowfat
1 tablespoon Dijon-style mustard
1 teaspoon salt
1 teaspoon pepper
In a large bowl, combine eggs, vegetables and olives.
Whisk mayonnaise, yogurt, milk, mustard, salt and pepper until smooth.
Stir into egg mixture. Cover and refrigerate for at least 1 hour.
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Per Serving (excluding unknown items): 70 Calories; 4g Fat (49.2% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 134mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Serving Ideas : Picnic, holiday parties. Serve as a salad or make egg salad sandwiches using whole wheat bread.
NOTES : Time saver- use EB Hard Cooked eggs.
