Egg Salad II

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

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 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.

Step: 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.

Step: 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.

Per Serving: 813 calories; protein 23g; carbohydrates 39.4g; fat 63.4g; cholesterol 456.3mg; sodium 1103.5mg.