Egg Salad Sandwich

Rate this recipe
Egg Salad Sandwich
Servings: 41

Ingredients

  • 50 Egg, Large - EGG, HARD COOKED PEELED WHOLE
  • BRINE PACK
  • 1 1/2 tablespoon SPICE, PEPPER BLACK GROUND *
  • 2 Cup MAYONNAISE, LIGHT -Duke's
  • 2 tablespoons Mustard, gallon
  • 1 tablespoon SUGAR, WHITE GRANULATED CANE
  • 100 Slice Bread, Sliced, 100% WW - Schmidt
  • 3 tablespoons WATER

Instructions

  • Remove eggs from brine. Rinse several times. Finely chop boiled eggs.
  • Combine eggs, pepper, sugar, mustard, mayonnaise, and water. Mix lightly until well blended. Spread 4 lb (approximately 1 qt 1/2 Cup) into each shallow pan (12x20x2.5) to a product depth of 2" or less to cool.
  • CCP: Cool to 41°F or lower within 4 hours.
  • Portion with NO. 12 scoop (1/3 Cup) on 1 slice of bread. Top with second slice of bread. Cut each sandwich diagonally in half. Cover. Refrigerate until service.

Notes

  • Cook eggs, poultry, fish, and meat in a microwave oven to a minimum temperature of 165 degrees F.
  • Hold cold foods at an internal temperature of 41 degrees F or lower.
  • Label food for storage with ingredient list and date of preparation

Recipe Management Powered by Zip Recipes Plugin
https://www.coloradoeggproducers.com/project/egg-salad-sandwich/