Egg Salad Ii Recipe

Name: Egg Salad Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 eggs; 1 cup frozen green peas, thawed; 3/4 cup diced celery; 2 tablespoons chopped pimento; 2 tablespoons chopped onion; 1 1/2 cups dry bread crumbs; 1 cup mayonnaise; 1/3 cup milk; 1/2 teaspoon garlic salt; salt and pepper to taste; 2 tablespoons butter

Servings: persons

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

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.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 eggs, 1 cup frozen green peas, thawed, 3/4 cup diced celery, 2 tablespoons chopped pimento, and more.

Yes, Egg Salad Ii falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Egg Salad Ii

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