Egg Salad Filling For 50 - cooking recipe

Ingredients

36 hard-cooked eggs
2 1/2 c. mayonnaise
1 c. relish
2 tsp. salt
1/4 tsp. white pepper
1 tsp. onion juice
1/4 tsp. black pepper
1/8 tsp. dry mustard
1/2 c. chopped pimento

Preparation

Peel eggs; chop coarsely (or blend smooth).
Combine rest of ingredients.
Adjust seasoning.
Add eggs and mix lightly. Refrigerate immediately until well chilled.
Good to serve on croissants with chips and dill pickle spears.