Recipe for Egg Salad Florentine
Prep time: 25 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Davidson’s Safest Choice® Pasteurized Shell Eggs | 3 lb or 24 ea | 6 lb | 12 lb | 18 lb |
| Spinach (blanched, drained, chopped) | 1 lb | 2 lb | 4 lb | 6 lb |
| Yellow onion (peeled and diced brunoise) | 8 oz | 1 lb | 2 lb | 3 lb |
| Garlic (peeled and mashed into puree) | 1 tsp | 2 tsp | 4 tsp | 2 tb |
| Parmesan cheese (shredded) | 4 oz | 8 oz | 1 lb | 1.5 lb |
| Dijon mustard | 2 Tb | 0.25 c | 0.5 c | 0.75 c |
| Mayonnaise (reduced fat) | 1.5 c | 3 c | 6 c | 9 c |
| Salt & pepper to taste | ||||
Method of Preparation
1. Put the eggs in a sauce pan with enough cold water to cover. Boil for 15 minutes and remove from heat. Drain the eggs and allow to cool under cold running water. Remove the shells and dice the egg.
2. Combine the eggs, spinach, onions, garlic, Parmesan cheese.
3. Fold in the mustard and mayonniase.
4. Season with salt & pepper to taste (optional).
5. Allow 4.5 ounces per serving. Serve as sandwich or salad plate.
Chef Notes
Serve on a croissant for lunch or sliced baguettes for canapés.
Recipe Nutrition Info (with no salt added)
Appropriate for: Regular; Low Sodium; Low Fat; Carb Controlled
Serving: 4.5 ounce serving
