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YIELD: 12 SERVINGS
| 24 large | hard-cooked eggs, peeled |
| 1½ cups | red onions, chopped |
| 1½ cups | celery, chopped |
| 3 cups | mayonnaise |
| 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 |
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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.
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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
