Egg Salad II Recipe

  • 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
  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.