Egg Salad Ii

• 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.

eggs, frozen green peas, celery, pimento, onion, bread crumbs, mayonnaise, milk, garlic salt, salt, butter

Taken from www.allrecipes.com/recipe/17099/egg-salad-ii/ (may not work)