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Egg Salad II

SUBMITTED BY: sal

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

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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.

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... MORE

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. ... MORE

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... MORE

Reviewed on Jan. 22, 2003 by ZEPHERSNOW

Warm and good! Not at all what egg salad usually is but what else would you call it? Hmmm. I... MORE

Reviewed on Nov. 30, 2007 by Jacquelee

one word- yuck!!!!! MORE

Reviewed on Sep. 30, 2008 by DiO

This recipe is good with some modifications. I took out the pimento and peas right away. I... MORE