Hot Humpty Dumpty Salad In Bread Boat
|Vienna bread loaf||1|
|Hard-cooked eggs||6 , coarsely diced|
|Diced celery||1 1⁄4 Cup (20 tbs)|
|Chopped stuffed green olives||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Tablespoon|
|Melted butter/Margarine||1 Tablespoon|
Cut top crust off bread and reserve for lid.
Hollow out loaf to within 1 inch of bottom.
Crumble enough bread (taken from center) to make 1 cup crumbs; add eggs, celery, olives, onion, garlic, and seasonings.
Combine mayonnaise and mustard; add to egg mixture and toss lightly.
Fill "boat"; replace top; brush loaf with butter.
Wrap in foil.
Bake in hot oven (425°) 30 to 35 minutes, or till heated through.
Top salad with egg and olive slices.
To match picture serve on tray with lettuce cups filled with dill-pickle sticks, rosy radishes, stuffed green olives and Carrot Crisps .
Cut loaf in 8 slices and serve hot with buttered roasting ears, steaming coffee.