Egg Salad II

SUBMITTED BY: sal

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

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

9 eggs
1 cup frozen green peas, thawed
3/4 cup diced celery
2 tablespoons chopped pimento
2 tablespoons chopped onion
1 1/2 cups dry bread crumbs
1 cup mayonnaise
1/3 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
2 tablespoons butter

READ REVIEWS (5)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 22, 2003 by YUMYUM123

We didn't really care for this dish. It doesn't taste remotely like an egg salad. More like a stuffing or dressing. The peas were also out of place in this recipe.

10 users found this review helpful

Reviewed on Jan. 22, 2003 by KAILASMITH

this recipe was soooo salty!! i also used half of the bread crumbs and it was way too many. it was like eating bread casserole instead of eggs. i will stick with my own egg salad recipe, sorry.

10 users found this review helpful

Reviewed on Jan. 22, 2003 by MOM21ANGEL

I recently took this recipe to a football party. It was a great success. It goes very well with hot wings and beer. I brought home only crumbs and had to send the recipe to work with my husband. Thank you!

10 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 819

Total Fat: 63.5g
Cholesterol: 528mg
Sodium: 1162mg
Total Carbs: 40g
Dietary Fiber: 3.3g
Protein: 22.7g

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