Herbed Egg Salad 2009-08-12

YIELD: 12 SERVINGS

24 large hard-cooked eggs, peeled
1½ cups red onions, chopped
1½ cups celery, chopped
3 cups mayonnaise
⅓ cup Dijon mustard
3 Tbsps. fresh thyme, chopped
3 Tbsps. Italian parsley, chopped
3 Tbsps. fresh dill, chopped
Salt and pepper, to taste
12 large slices multi-grain bread, toasted
8 cups mixed green salad

1. Using a box grater, grate eggs across the coarsest section. Add onions, and celery to a bowl. In separate bowl, blend mayonnaise, mustard, thyme, parsley and dill. Mix eggs and mayonnaise mixture. Season to taste with salt and pepper. Refrigerate until serving.

2. To serve: Portion about ¾ cup egg salad onto each slice (whole or split) toast. Serve open-face with ⅔ cup favorite mixed greens. Serve immediately.

*If using peeled, hard-cooked egg product.

Recipe and photo: The American Egg Board