You are here

Olive Egg Salad Bake

Salad.Carnival's picture
Ingredients
  Vienna bread loaf 1 (Unsliced)
  Hard-cooked eggs 8 , diced
  Diced celery 1 Cup (16 tbs)
  Chopped pimiento stuffed green olives 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  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; serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Method: 
Baked
Interest: 
Healthy

Rate It

Your rating: None
4.26
Average: 4.3 (15 votes)