School Cafeteria Egg Salad Roll
50 Servings
2 oz. protein per serving
50 eggs, hardcooked, peeled and chopped
1 qt. celery, chopped
1 qt. mayonnaise
1 T. salt
50 rolls, hamburgeror frankfurter, buttered
Simmer eggs for fifteen minutes. Put into cold water immediately, cool,
peel, and chop. Add celery, mayonnaise, salt and pepper. Mix well. Serve
on buttered rolls.
Source: “The School Lunch” cafeteria textbook, 1962