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Egg Salad Sandwich
Source: U.S. Department of Defence | |
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SANDWICHES No.N 010 00
EGG SALAD SANDWICH
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
335 cal
32 g
14 g
17 g
323 mg
578 mg
108 mg
Ingredient
Weight
Measure
Issue
EGG,HARD COOKED
16-1/2 lbs
150 Eggs
ONIONS,FRESH,CHOPPED
12-2/3 oz
2-1/4 cup
14-1/8 oz
PICKLES,CUCUMBER,SWEET,CHOPPED
2-1/8 lbs
1 qts 1-5/8 cup
MUSTARD,PREPARED
13-1/4 oz
1-1/2 cup
SALAD DRESSING,MAYONNAISE TYPE
3 lbs
1 qts 2 cup
BREAD,WHITE
11 lbs
200 sl
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1
Cook eggs according to Recipe No. F 004 00. Cool. Shell; finely chop eggs.
2
Combine eggs, onions, pickles, mustard, and salad dressing; mix together lightly.
3
Spread 1 slice bread with 1/2 cup egg salad; top with lettuce if desired and second slice bread.
4
Cut each sandwich in half. CCP: Hold for service at 41 F. or lower.
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Yield: 100 | Portion: 1 Sandwich |
Calories: | 335 cal |
Carbohydrates: | 32 g |
Protein: | 14 g |
Fat: | 17 g |
Cholesterol: | 323 mg |
Sodium: | 578 mg |
Calcium: | 108 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
EGG,HARD COOKED | 16-1/2 lbs | 150 Eggs | |
ONIONS,FRESH,CHOPPED | 12-2/3 oz | 2-1/4 cup | 14-1/8 oz |
PICKLES,CUCUMBER,SWEET,CHOPPED | 2-1/8 lbs | 1 qts 1-5/8 cup | |
MUSTARD,PREPARED | 13-1/4 oz | 1-1/2 cup | |
SALAD DRESSING,MAYONNAISE TYPE | 3 lbs | 1 qts 2 cup | |
BREAD,WHITE | 11 lbs | 200 sl | |
LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
Method: | |
1 Cook eggs according to Recipe No. F 004 00. Cool. Shell; finely chop eggs. 2 Combine eggs, onions, pickles, mustard, and salad dressing; mix together lightly. 3 Spread 1 slice bread with 1/2 cup egg salad; top with lettuce if desired and second slice bread. 4 Cut each sandwich in half. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence