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Egg Salad Recipe

   
 

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     Egg Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   50 1/3 cup

Ingredients
48 Hard- Cooked Eggs, peeld, diced and chopped
1 cup of pickle relish (optional)
1-2 cups finely chopped celery
1/2 tsp black pepper
1 tsp onion powder
3 cups CHILLED mayo
For Sandwiches, portion with number 16 scoop or 1/3 cup
 

Instructions
1) Chill all items prior to assembling the salad. 2) Hold under refrigeration at 41'or less until service. 3) Sandwiches should have lettuce and tomato on bread or croissant or as a garnish on the side as well as a pickle.


Originally Submitted
7/16/2016





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