EGG SALAD II

Egg Salad II image

This is a good and fulfilling egg dish that is best served warm.

Provided by sal

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

9 eggs
1 cup frozen green peas, thawed
¾ cup diced celery
2 tablespoons chopped pimento
2 tablespoons chopped onion
1 ½ cups dry bread crumbs
1 cup mayonnaise
⅓ cup milk
½ teaspoon garlic salt
salt and pepper to taste
2 tablespoons butter

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the eggs, peas, celery, pimento, onion, 1 cup bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well and pour into a 1 quart casserole dish.
Melt butter and fry remaining 1/2 cup bread crumbs until lightly browned. Sprinkle over casserole and bake at 400 degrees F (200 degrees C) for 30 minutes.

Nutrition Facts : Calories 813.2 calories, Carbohydrate 39.4 g, Cholesterol 456.3 mg, Fat 63.4 g, Fiber 3.9 g, Protein 23 g, SaturatedFat 14.5 g, Sodium 1103.5 mg, Sugar 7.7 g