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