To make 30 egg salad Sandwiches, you typically need about 1 egg per sandwich, depending on the desired filling and portion size. Therefore, you would need approximately 30 eggs. If you prefer a creamier salad with more filling, you might want to use 1.5 to 2 eggs per sandwich, which would total 45 to 60 eggs. Adjust based on your recipe and personal preference!
Assuming you were using one egg in each sandwich you could make 108 sandwiches.
Assuming that there is 1 egg in each sandwich there would be 108 eggs.
This is such a broad question, it can't really be answered. There are so many different foods you can add to a sandwich, with different combinations, you could potentially have billions of types of sandwiches. To narrow the possibilities, I think you could say 1) meat sandwiches, 2) vegetable sandwiches, and 3) salad sandwiches.
With 5 kinds of sandwiches and 5 kinds of filling, Grace could make 25 sandwiches or more.
As a starting point: one egg per person, with half a dozen eggs spare, should do. Obviously, if you decide to use two eggs on each salad, simply double the number to 200 plus 6 spare. It is better to have some left over, than to run out.
Fried chicken is a favorite because it is portable and the temperature of the chicken does not affect the taste of the food. It is not easily spoiled. Other favorites are cheeses and fruits, with a good loaf of bread and tasty drink.
In Weight Watchers, 1 large hard boiled egg is 2 points. You can make egg salad for 3 points or deviled eggs for 2 points as well. A Weight Watchers chopped salad is only 3 points.
Tuna is a fish popular for making sandwiches, particularly in the form of tuna salad. Its mild flavor and firm texture make it an ideal choice for combining with ingredients like mayonnaise, celery, and onions, often served on bread or in wraps. Other popular fish for sandwiches include salmon and haddock, but tuna remains a staple in many diets.
50 pounds for quarter pound sandwiches, or 66.6 pounds for third pound sandwiches.
Depends on your tasate, but that is a lot of potato salad. Making a "regular" batch (not large) at home with about 5 lbs. of potatoes, I would add at least 5 eggs and I presume you are speaking of hard boiled eggs. (So you can do the math.) I have a German friend who soft cooks the egg (the yolk is slightly runny) and adds hers that way, not requiring as many eggs and good in flavor.
228 buns will probably make 114 sandwiches, considering that each sandwich contains 2 buns.
Egg Salad Sandwiches INGREDIENTS * 8 hard-cooked eggs, diced * 1 cup mayonnaise * 1/4 cup dried onion flakes * 1/2 teaspoon salt * 1 teaspoon mustard powder * 1/4 teaspoon garlic powder * 1/4 teaspoon black pepper * 1 teaspoon dill weed * 8 slices white bread DIRECTIONS # In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches. Note If using promptly, begin by placing onion flakes in a small bowl and adding 1/4 cup hot water. Let sit 10 minutes, or until soft. Drain and discard the water, then add the rest of the ingredients to the onion, blending well.