Egg Salad II

Egg Salad II

sal 21

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


45 m servings 813 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 813 kcal
  • 41%
  • Fat:
  • 63.4 g
  • 97%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 456 mg
  • 152%
  • Sodium:
  • 1103 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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Your rating



  1. 8 Ratings


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.

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. ...

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....