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.