Egg Salad II Recipe

Recipesfull introduces to you: Egg Salad Recipes. (Egg Salad II Recipe). This is a good and fulfilling egg dish that is best served warm.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Egg Salad II Recipe

Ingredients

9 eggs

1 cup frozen green peas

thawed

¾ cup diced celery

2 tablespoons chopped pimento

2 tablespoons chopped onion

1 ½ cups dry bread crumbs

1 cup mayonnaise

⅓ cup milk

½ teaspoon garlic salt

salt and pepper to taste

2 tablespoons butter

Salad

Directions

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.

Nutritional Information

Egg Salad II Recipe

Servings Per Recipe:4

Calories: 813.2

% Daily Value *

Protein: 23g 46%

Carbohydrates: 39.4g 13%

Dietary Fiber: 3.9g 16%

Sugars: 7.7g

Fat: 63.4g 98%

Saturated Fat: 14.5g 72%

Cholesterol: 456.3mg 152%

Vitamin A Iu: 1955.8IU 39%

Niacin Equivalents: 8.2mg 63%

Vitamin B6: 0.6mg 40%

Vitamin C: 13mg 22%

Folate: 129.7mcg 32%

Calcium: 182.2mg 18%

Iron: 4.9mg 27%

Magnesium: 46.9mg 17%

Potassium: 401.7mg 11%

Sodium: 1103.5mg 44%

Thiamin: 0.5mg 50%

Calories From Fat: 570.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.