Egg Salad II Recipe -
Egg Salad II Recipe
  • READY IN 45 mins

Egg Salad II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2003

Warm and good! Not at all what egg salad usually is but what else would you call it? Hmmm. I agree that it's a party dish that goes with hot wings....perfect for that. I liked Tobasco on it. It is salty...a big reason why the 4 kids loved it! I made for lunch with bread and crackers. Next time I will use homemade bread crumbs because my commercial stuff had a lot of sodium and go easy on the salt and switch to garlic powder. Great for using up Easter eggs! Could easily increase egg count. The celery gave a nice needed crunch. Be good on party toasts.

Most Helpful Critical Review
Jan 22, 2003

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.


8 Ratings

Jan 22, 2003

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!

Jan 22, 2003

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.

Nov 30, 2007

one word- yuck!!!!!

Sep 30, 2008

This recipe is good with some modifications. I took out the pimento and peas right away. I used light mayo and took out some yokes (for health). No bread crumbs in the salad itself, only as light topping maybe. And use the garlic salt very sparingly, it's strong with eggs.

May 04, 2011

I did not care for this recipe.


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  • Calories
  • 813 kcal
  • 41%
  • Carbohydrates
  • 39.4 g
  • 13%
  • Cholesterol
  • 456 mg
  • 152%
  • Fat
  • 63.4 g
  • 97%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 1103 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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