Olive Egg Salad Bake Recipe
Ingredients
| 1 unsliced loaf Vienna bread | ||
| 8 hard-cooked eggs, coarsely diced | ||
| Celery | 1 Cup (16 tbs), diced | |
| 1/2 cup chopped pimiento-stuffed green olives | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 1/2 cup mayonnaise or salad dressing | ||
| 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
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
Chef
