MIni Egg Salad Sandwiches

Mini Egg Salad Sandwiches USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
These mini sandwiches are great as a snack or for lunch.
CACFP CREDITING INFORMATION
1 oz eq meat alternate
½ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 1 hour
Total Time 1 hour

Ingredients
 

25 Servings

    Weight

    • - - Eggs, fresh, large, whole
    • ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
    • 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
    • - - Black pepper, ground
    • - - Mustard, dry, ground
    • 4 oz Mayonnaise, reduced-fat
    • - - Pickle relish, sweet
    • 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

    Measure

    • 13 eggs Eggs, fresh, large, whole
    • ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
    • ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
    • ¼ tsp Black pepper, ground
    • 1 tsp Mustard, dry, ground
    • ½ cup Mayonnaise, reduced-fat
    • 1 Tbsp + 1 tsp Pickle relish, sweet
    • 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

    50 Servings

      Weight

      • - - Eggs, fresh, large, whole
      • 1 oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
      • 4 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
      • - - Black pepper, ground
      • - - Mustard, dry, ground
      • 8 oz Mayonnaise, reduced-fat
      • - - Pickle relish, sweet
      • 25 oz (at least 700 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

      Measure

      • 25 eggs Eggs, fresh, large, whole
      • ½ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
      • 1 cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
      • ½ ts[ Black pepper, ground
      • 2 tsp Mustard, dry, ground
      • 1 cup Mayonnaise, reduced-fat
      • 2 Tbsp + 2 tsp Pickle relish, sweet
      • 25 - Rolls or buns

      Quantity
       

      25 Servings

        Weight

        • - - Eggs, fresh, large, whole
        • ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
        • 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
        • - - Black pepper, ground
        • - - Mustard, dry, ground
        • 4 oz Mayonnaise, reduced-fat
        • - - Pickle relish, sweet
        • 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

        Measure

        • 13 eggs Eggs, fresh, large, whole
        • ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
        • ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
        • ¼ tsp Black pepper, ground
        • 1 tsp Mustard, dry, ground
        • ½ cup Mayonnaise, reduced-fat
        • 1 Tbsp + 1 tsp Pickle relish, sweet
        • 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

        50 Servings

          Weight

          • - - Eggs, fresh, large, whole
          • 1 oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
          • 4 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
          • - - Black pepper, ground
          • - - Mustard, dry, ground
          • 8 oz Mayonnaise, reduced-fat
          • - - Pickle relish, sweet
          • 25 oz (at least 700 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

          Measure

          • 25 eggs Eggs, fresh, large, whole
          • ½ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
          • 1 cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
          • ½ ts[ Black pepper, ground
          • 2 tsp Mustard, dry, ground
          • 1 cup Mayonnaise, reduced-fat
          • 2 Tbsp + 2 tsp Pickle relish, sweet
          • 25 - Rolls or buns

          Ingredients
           

          25 Servings

            Weight

            • - - Eggs, fresh, large, whole
            • ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
            • 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
            • - - Black pepper, ground
            • - - Mustard, dry, ground
            • 4 oz Mayonnaise, reduced-fat
            • - - Pickle relish, sweet
            • 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

            Measure

            • 13 eggs Eggs, fresh, large, whole
            • ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
            • ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
            • ¼ tsp Black pepper, ground
            • 1 tsp Mustard, dry, ground
            • ½ cup Mayonnaise, reduced-fat
            • 1 Tbsp + 1 tsp Pickle relish, sweet
            • 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

            50 Servings

              Weight

              • - - Eggs, fresh, large, whole
              • 1 oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
              • 4 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
              • - - Black pepper, ground
              • - - Mustard, dry, ground
              • 8 oz Mayonnaise, reduced-fat
              • - - Pickle relish, sweet
              • 25 oz (at least 700 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

              Measure

              • 25 eggs Eggs, fresh, large, whole
              • ½ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
              • 1 cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
              • ½ ts[ Black pepper, ground
              • 2 tsp Mustard, dry, ground
              • 1 cup Mayonnaise, reduced-fat
              • 2 Tbsp + 2 tsp Pickle relish, sweet
              • 25 - Rolls or buns

              Quantity
               

              25 Servings

                Weight

                • - - Eggs, fresh, large, whole
                • ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                • 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                • - - Black pepper, ground
                • - - Mustard, dry, ground
                • 4 oz Mayonnaise, reduced-fat
                • - - Pickle relish, sweet
                • 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                Measure

                • 13 eggs Eggs, fresh, large, whole
                • ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                • ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                • ¼ tsp Black pepper, ground
                • 1 tsp Mustard, dry, ground
                • ½ cup Mayonnaise, reduced-fat
                • 1 Tbsp + 1 tsp Pickle relish, sweet
                • 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                50 Servings

                  Weight

                  • - - Eggs, fresh, large, whole
                  • 1 oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                  • 4 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                  • - - Black pepper, ground
                  • - - Mustard, dry, ground
                  • 8 oz Mayonnaise, reduced-fat
                  • - - Pickle relish, sweet
                  • 25 oz (at least 700 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                  Measure

                  • 25 eggs Eggs, fresh, large, whole
                  • ½ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                  • 1 cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                  • ½ ts[ Black pepper, ground
                  • 2 tsp Mustard, dry, ground
                  • 1 cup Mayonnaise, reduced-fat
                  • 2 Tbsp + 2 tsp Pickle relish, sweet
                  • 25 - Rolls or buns
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Eggs, fresh, large, whole
                    • ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                    • 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                    • - - Black pepper, ground
                    • - - Mustard, dry, ground
                    • 4 oz Mayonnaise, reduced-fat
                    • - - Pickle relish, sweet
                    • 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                    Measure

                    • 13 eggs Eggs, fresh, large, whole
                    • ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                    • ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                    • ¼ tsp Black pepper, ground
                    • 1 tsp Mustard, dry, ground
                    • ½ cup Mayonnaise, reduced-fat
                    • 1 Tbsp + 1 tsp Pickle relish, sweet
                    • 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                    50 Servings

                      Weight

                      • - - Eggs, fresh, large, whole
                      • 1 oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                      • 4 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                      • - - Black pepper, ground
                      • - - Mustard, dry, ground
                      • 8 oz Mayonnaise, reduced-fat
                      • - - Pickle relish, sweet
                      • 25 oz (at least 700 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                      Measure

                      • 25 eggs Eggs, fresh, large, whole
                      • ½ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                      • 1 cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                      • ½ ts[ Black pepper, ground
                      • 2 tsp Mustard, dry, ground
                      • 1 cup Mayonnaise, reduced-fat
                      • 2 Tbsp + 2 tsp Pickle relish, sweet
                      • 25 - Rolls or buns

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Eggs, fresh, large, whole
                        • ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                        • 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                        • - - Black pepper, ground
                        • - - Mustard, dry, ground
                        • 4 oz Mayonnaise, reduced-fat
                        • - - Pickle relish, sweet
                        • 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                        Measure

                        • 13 eggs Eggs, fresh, large, whole
                        • ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                        • ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                        • ¼ tsp Black pepper, ground
                        • 1 tsp Mustard, dry, ground
                        • ½ cup Mayonnaise, reduced-fat
                        • 1 Tbsp + 1 tsp Pickle relish, sweet
                        • 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                        50 Servings

                          Weight

                          • - - Eggs, fresh, large, whole
                          • 1 oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                          • 4 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                          • - - Black pepper, ground
                          • - - Mustard, dry, ground
                          • 8 oz Mayonnaise, reduced-fat
                          • - - Pickle relish, sweet
                          • 25 oz (at least 700 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                          Measure

                          • 25 eggs Eggs, fresh, large, whole
                          • ½ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                          • 1 cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                          • ½ ts[ Black pepper, ground
                          • 2 tsp Mustard, dry, ground
                          • 1 cup Mayonnaise, reduced-fat
                          • 2 Tbsp + 2 tsp Pickle relish, sweet
                          • 25 - Rolls or buns
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Eggs, fresh, large, whole
                            • ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                            • 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                            • - - Black pepper, ground
                            • - - Mustard, dry, ground
                            • 4 oz Mayonnaise, reduced-fat
                            • - - Pickle relish, sweet
                            • 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                            Measure

                            • 13 eggs Eggs, fresh, large, whole
                            • ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                            • ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                            • ¼ tsp Black pepper, ground
                            • 1 tsp Mustard, dry, ground
                            • ½ cup Mayonnaise, reduced-fat
                            • 1 Tbsp + 1 tsp Pickle relish, sweet
                            • 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                            50 Servings

                              Weight

                              • - - Eggs, fresh, large, whole
                              • 1 oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                              • 4 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                              • - - Black pepper, ground
                              • - - Mustard, dry, ground
                              • 8 oz Mayonnaise, reduced-fat
                              • - - Pickle relish, sweet
                              • 25 oz (at least 700 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                              Measure

                              • 25 eggs Eggs, fresh, large, whole
                              • ½ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                              • 1 cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                              • ½ ts[ Black pepper, ground
                              • 2 tsp Mustard, dry, ground
                              • 1 cup Mayonnaise, reduced-fat
                              • 2 Tbsp + 2 tsp Pickle relish, sweet
                              • 25 - Rolls or buns

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Eggs, fresh, large, whole
                                • ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                • 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                • - - Black pepper, ground
                                • - - Mustard, dry, ground
                                • 4 oz Mayonnaise, reduced-fat
                                • - - Pickle relish, sweet
                                • 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                                Measure

                                • 13 eggs Eggs, fresh, large, whole
                                • ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                • ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                • ¼ tsp Black pepper, ground
                                • 1 tsp Mustard, dry, ground
                                • ½ cup Mayonnaise, reduced-fat
                                • 1 Tbsp + 1 tsp Pickle relish, sweet
                                • 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                                50 Servings

                                  Weight

                                  • - - Eggs, fresh, large, whole
                                  • 1 oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                  • 4 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                  • - - Black pepper, ground
                                  • - - Mustard, dry, ground
                                  • 8 oz Mayonnaise, reduced-fat
                                  • - - Pickle relish, sweet
                                  • 25 oz (at least 700 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                                  Measure

                                  • 25 eggs Eggs, fresh, large, whole
                                  • ½ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                  • 1 cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                  • ½ ts[ Black pepper, ground
                                  • 2 tsp Mustard, dry, ground
                                  • 1 cup Mayonnaise, reduced-fat
                                  • 2 Tbsp + 2 tsp Pickle relish, sweet
                                  • 25 - Rolls or buns
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Eggs, fresh, large, whole
                                    • ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                    • 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                    • - - Black pepper, ground
                                    • - - Mustard, dry, ground
                                    • 4 oz Mayonnaise, reduced-fat
                                    • - - Pickle relish, sweet
                                    • 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                                    Measure

                                    • 13 eggs Eggs, fresh, large, whole
                                    • ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                    • ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                    • ¼ tsp Black pepper, ground
                                    • 1 tsp Mustard, dry, ground
                                    • ½ cup Mayonnaise, reduced-fat
                                    • 1 Tbsp + 1 tsp Pickle relish, sweet
                                    • 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                                    50 Servings

                                      Weight

                                      • - - Eggs, fresh, large, whole
                                      • 1 oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                      • 4 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                      • - - Black pepper, ground
                                      • - - Mustard, dry, ground
                                      • 8 oz Mayonnaise, reduced-fat
                                      • - - Pickle relish, sweet
                                      • 25 oz (at least 700 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                                      Measure

                                      • 25 eggs Eggs, fresh, large, whole
                                      • ½ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                      • 1 cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                      • ½ ts[ Black pepper, ground
                                      • 2 tsp Mustard, dry, ground
                                      • 1 cup Mayonnaise, reduced-fat
                                      • 2 Tbsp + 2 tsp Pickle relish, sweet
                                      • 25 - Rolls or buns

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Eggs, fresh, large, whole
                                        • ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                        • 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                        • - - Black pepper, ground
                                        • - - Mustard, dry, ground
                                        • 4 oz Mayonnaise, reduced-fat
                                        • - - Pickle relish, sweet
                                        • 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                                        Measure

                                        • 13 eggs Eggs, fresh, large, whole
                                        • ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                        • ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                        • ¼ tsp Black pepper, ground
                                        • 1 tsp Mustard, dry, ground
                                        • ½ cup Mayonnaise, reduced-fat
                                        • 1 Tbsp + 1 tsp Pickle relish, sweet
                                        • 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                                        50 Servings

                                          Weight

                                          • - - Eggs, fresh, large, whole
                                          • 1 oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                          • 4 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                          • - - Black pepper, ground
                                          • - - Mustard, dry, ground
                                          • 8 oz Mayonnaise, reduced-fat
                                          • - - Pickle relish, sweet
                                          • 25 oz (at least 700 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)

                                          Measure

                                          • 25 eggs Eggs, fresh, large, whole
                                          • ½ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
                                          • 1 cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
                                          • ½ ts[ Black pepper, ground
                                          • 2 tsp Mustard, dry, ground
                                          • 1 cup Mayonnaise, reduced-fat
                                          • 2 Tbsp + 2 tsp Pickle relish, sweet
                                          • 25 - Rolls or buns
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Wash hands with soap and water for at least 20 seconds.
                                          • Boil eggs: Place eggs in a small pot. Add water until there is 1" of water above the eggs. Place on the stove on medium-high heat. Bring to a boil. Remove eggs from heat. Cover and let eggs stand in hot water for 12 minutes to hard-boil the eggs. Wash hands after touching uncooked eggs.
                                          • While eggs are cooking, prepare an ice bath. Place ice and water in a bowl. Set aside.
                                          • When eggs are done, remove with a slotted spoon and place in the ice bath for 10 minutes.
                                          • Peel and chop eggs.
                                          • In a large bowl, combine eggs, green onions, celery, pepper, dry mustard, mayonnaise, and pickle relish.
                                            Stir until well-blended (see notes).
                                          • Place ¼ cup (#16 scoop) of egg salad between each roll or bun.
                                          • Cut sandwich in half.
                                          • Serve 1 half. Serve immediately, or keep cold at 40 °F or lower.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Mini Egg Salad Sandwiches USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 half Mini Egg Salad Sandwich
                                          Calories 101 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 1g6%
                                          Cholesterol 104mg35%
                                          Sodium 95mg4%
                                          Total Carbohydrate 9g3%
                                          Dietary Fiber 0g0%
                                          Total Sugars 3g3%
                                          Protein 4g8%
                                          Calcium 21mg2%
                                          Iron 0mg0%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Celery, fresh: 2½ oz
                                          Green onions, fresh: 1½ oz
                                          50 Servings:
                                          Celery, fresh: 5 oz
                                          Green onions, fresh: 2¾ oz

                                          Notes

                                          • Contains eggs (eggs and mayonnaise) and wheat (rolls). Rolls can be a
                                            hidden source of common allergens which include, milk, peanuts, tree nuts,
                                            eggs, fish, shellfish, soy, wheat, and sesame.
                                          • Sesame can appear as an ingredient in foods where it might not be expected
                                            (rolls) and may be included in ingredient statements as “spice” or “flavoring.”
                                          • The ice bath will cold the eggs quickly and make them easier to peel.
                                          • If preparing in advance, store egg salad in an airtight container at 40 °F or
                                            lower until ready to assemble sandwiches.
                                          • The  symbol indicates the recipe is whole grain-rich.
                                          • Creditable grains contribution calculated using the Recipe Analysis Workbook,
                                            Method A.
                                          Yield / Volume
                                          25 Servings:
                                          2 lb 11¾ oz
                                          25 Mini Egg Salad Sandwich halves
                                          50 Servings:
                                          5 lb 11 oz
                                          50 Mini Egg Salad Sandwich halves