Egg Salad For A Crowd Recipe

Ingredients

36 hard-boiled large eggs, chopped6 celery ribs, chopped3 large carrots, finely shredded3 small green peppers, finely chopped3 small onions, finely chopped3 cans (2-1/4 ounces each) sliced ripe olives, drained3 cups mayonnaise3/4 cup milk1 tablespoon ground mustardSalt and pepper to tasteLettuce leaves, halved cherry tomatoes and sliced hard-boiled large egg, optional100 bread slices (about 6 loaves)

Preparation

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.