Egg Salad II Best Family Recipes

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Egg Salad II

"This is a good and pleasant egg dish this is best served warm."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Preheat oven to four hundred degrees F (2 hundred stages C).
Place eggs in a saucepan and cowl with cold water. Bring water to a boil; cowl, eliminate from warmth, and allow eggs stand in hot water for 10 to 12 minutes. Remove from warm water, cool, peel and chop.
In a big bowl, integrate 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 closing half of cup bread crumbs until lightly browned. Sprinkle over casserole and bake at four hundred degrees F (2 hundred stages C) for 30 minutes.

Notes :

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