YIELD: 12 SERVINGS 24 large hard-cooked eggs, peeled 1½ cups red onions, chopped1½ cups celery, chopped 3 cups mayonnaise ⅓ cup Dijon mustard 3 Tbsps. fresh thyme, chopped 3 Tbsps. Italian parsley, chopped3 Tbsps. fresh dill, chopped Salt and pepper, to taste12 large slices multi-grain bread, toasted 8 cups mixed green salad 1. 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 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.