Egg Salad II Recipe

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Egg Salad II
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Ingredients:

  • 9 eggs
  • 3/4 cup diced celery
  • 2 tbsp chopped pimento
  • 1 1/2 cups dry bread crumbs
  • 1 cup mayonnaise
  • 1/3 cup milk
  • 1/2 tsp garlic salt
  • salt and pepper to taste
  • 2 tbsp butter

Directions:

  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 767.72 Kcal (3214 kJ)
Calories from fat 530.33 Kcal
% Daily Value*
Total Fat 58.93g 91%
Cholesterol 407.05mg 136%
Sodium 867.83mg 36%
Potassium 405.22mg 9%
Total Carbs 37.8g 13%
Sugars 7.29g 29%
Dietary Fiber 4.32g 17%
Protein 21.41g 43%
Vitamin C 15.4mg 26%
Vitamin A 0.1mg 2%
Iron 4.4mg 24%
Calcium 178.1mg 18%
Amount Per 100 g
Calories 271.65 Kcal (1137 kJ)
Calories from fat 187.65 Kcal
% Daily Value*
Total Fat 20.85g 91%
Cholesterol 144.03mg 136%
Sodium 307.07mg 36%
Potassium 143.38mg 9%
Total Carbs 13.38g 13%
Sugars 2.58g 29%
Dietary Fiber 1.53g 17%
Protein 7.58g 43%
Vitamin C 5.5mg 26%
Iron 1.5mg 24%
Calcium 63mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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