Egg Salad II7 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“This is a good and fulfilling egg dish that is best served warm.” - by sal
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 813 cal
- 63.4 g
- 39.4 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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...." See more"
"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..." See more 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."
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