Egg Salad II recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1103.5 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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

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