YIELD: 12 SERVINGS
|24 large||hard-cooked eggs, peeled|
|1½ cups||red onions, chopped|
|1½ cups||celery, chopped|
|⅓ cup||Dijon mustard|
|3 Tbsps.||fresh thyme, chopped|
|3 Tbsps.||Italian parsley, chopped|
|3 Tbsps.||fresh dill, chopped|
|Salt and pepper, to taste|
|12||large slices multi-grain bread, toasted|
|8 cups||mixed green salad|
Using a box grater, grate eggs across the coarsest section. Add onions, and celery to a bowl. In separate bowl, blend mayonnaise, mustard, thyme, parsley and dill. Mix eggs and mayonnaise mixture. Season to taste with salt and pepper. Refrigerate until serving.
To serve: Portion about ¾ cup egg salad onto each slice (whole or split) toast. Serve open-face with ⅔ cup favorite mixed greens. Serve immediately.
*If using peeled, hard-cooked egg product.
Recipe and photo: The American Egg Board