Egg Salad II

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

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 813 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.