INGREDIENTS:2 cups mayonnaise
1 cup grated Parmesan cheese
1/3 cup minced garlic
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
2 tsp. hot pepper sauce
2 tsp. ground white pepper
1 tsp. salt
½ cup olive oil
48 hard-cooked eggs, diced (or 5 lbs., 4 oz. if using peeled hard-cooked egg product)
24 6- to 8-inch rounds of individual focaccia breads, baked pizza crusts or pita circles, warmed
1 ½ gallons shredded or torn lettuce
6 cups croutons
½ cup chopped parsley
½ cup green onions, sliced DIRECTIONS:Prepare egg salad; blend mayonnaise, Parmesan cheese, garlic, lemon juice, Worcestershire sauce, hot pepper sauce, pepper and salt. When combined, drizzle and whisk in the olive oil. Fold in diced eggs. Cover and refrigerate until serving.
For each serving, on a luncheon plate, place on focaccia, pizza crust or pita. Portion approximately 1 cup torn/shredded lettuce over bread. Portion approximately ½ cup egg salad over lettuce. Sprinkle with ¼ cup croutons, 1 tsp. each parsley and green onions. SERVINGS:24 servings (½ cup egg salad) From:Chef Dyan Groff, formerly with IKEA, Baltimore PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD