Egg Salad For A Crowd

• 3 dozen hard-boiled eggs, chopped
• 6 celery ribs, chopped
• 3 large carrots, finely shrdded
• 3 small green peppers, finely chopped
• 3 small onions, finely chopped
• 3 (2 1/4 ounce) cans sliced ripe olives, drained
• 1/4 cup parsley
• 3 cups mayonnaise
• 3/4 cup milk
• 1 tablespoon ground mustard
• salt and pepper
• lettuce leaf (optional)
• halved cherry tomatoes (optional)
• sliced hard-boiled egg (optional)
• 100 slices bread (about 6 loaves)

1. In a large bowl, combine the first seven ingredients.
2. Whisk mayonnaise, milk, mustard, salt and pepper until smooth.
3. Stir into egg mixure.
4. Cover and refrigerate for at least 1 hour.
5. Garnish with lettuce, tomatoes and sliced egg if desired.
6. For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.
7. Yield: 50 sandwiches Note: If desired you may add 1/4 to 1/2 cup sweet or dill relish to the salad.

eggs, celery, carrots, green peppers, onions, olives, parsley, mayonnaise, milk, ground mustard, salt, lettuce leaf, halved cherry tomatoes, egg, bread

Taken from www.food.com/recipe/egg-salad-for-a-crowd-84423 (may not work)