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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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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3060 Calories from Fat 1644

% Daily Value*

Total Fat 182 g279.6%

Saturated Fat 38.3 g191.5%

Trans Fat 0 g

Cholesterol 2076.7 mg692.2%

Sodium 7149.5 mg297.9%

Total Carbohydrates 257 g85.6%

Dietary Fiber 3.7 g14.8%

Sugars 9.3 g

Protein 110 g220.5%

Vitamin A 79.7% Vitamin C 14.5%

Calcium 31.9% Iron 35%

*Based on a 2000 Calorie diet

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Olive Egg Salad Bake Recipe