Made this recipe today - multiplied by 12. I was making eggs for a church function so used 6 dozen eggs. I did this as one large batch in my 14-cup food processor bowl. I put the celery and onion in first and processed to a fine mince(so that it will later pipe from a bag without clogging). Then added the yolks (about 8 cups worth) and the remaining ingredients. I used Dijon mustard, halved the salt and added a few squirts of vinegar as it was processing to get the desired creamy texture. It came out delicious. I also split it into three bowls and added pesto to one and horseradish to another for variety. I highly doubt I'll be bringing home any leftovers!
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Made this recipe today - multiplied by 12. I was making eggs for a church function so used 6...