Olive Egg Salad Bake
|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|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
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