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36 hard-cooked eggs (p. 271)
2 1/2 cups mayonnaise or salad dressing
1 cup pickle relish
2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon onion juice
4 ounces pimiento, chopped
100 slices bread
2 heads iceberg or leaf lettuce (2 to 3)
Servings: 50
1. Peel eggs and chop coarsely.

2. Combine and add to eggs. Mix lightly. Refrigerate and remove small amounts of filing as necessary for production.

3. Assemble filling, bread, and lettuce. Portion filling with No. 20 dipper.
 
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