Egg Salad For A Crowd - cooking recipe

Ingredients

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)

Preparation

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