All Recipes Best Recipe Salad Egg Salad Recipes

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: : -

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.

4 servings

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