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 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. ...
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