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Olive Egg Salad Bake

salad.queen's picture
Ingredients
  Vienna bread loaf 1 (Unsliced)
  Hard cooked eggs 8 , diced
  Celery 1 Cup (16 tbs), diced
  Chopped pimiento stuffed green olives 1⁄2 Cup (8 tbs)
  Onion 1⁄4 Cup (4 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Prepared mustard 2 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
Directions

Cut lengthwise slice from top of bread; set aside.
Scoop out loaf to within 1 inch of bottom and sides.
Crumble bread cut out of loaf (about 2 cups); combine with eggs and next 6 ingredients.
Blend together mayonnaise and mustard; toss with egg mixture.
Spoon egg mixture into hollow loaf; replace reserved top.
Brush loaf with butter; wrap in foil.
Bake at 425° for 25 to 30 minutes, or till heated through.
Cut loaf in 8 slices

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Poultry

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