School Cafeteria Egg, Olive and Bacon Sandwich Filling
50 Servings
25 hard cooked eggs, chopped
4 c. bacon, cooked, chopped
1/2 c. stuffed olives, chopped
1 T. salt
1 c. mayonnaise
1/2 c. French dressing
100 slices bread
Combine hard cooked eggs with bacon and olives. Add salt and dressings.
Mix well. Spread on bread using #30 scoop (1.25 ounces - 2.5 tablespoons).
Source: “The School Lunch” cafeteria textbook, 1962