serves 4. INGREDIENTS: 9 eggs 1 cup frozen green peas, thawed 3/4 cup diced celery 2 tablespoons chopped pimento 2 tablespoons chopped onion 1 1/2 cups dry bread crumbs 1 cup mayonnaise 1/3 cup milk 1/2 teaspoon garlic salt salt and pepper to taste 2 tablespoons butter DIRECTIONS: Preheat oven to 400 degrees F (200 degrees C). Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the eggs, peas, celery, pimento, onion, 1 cup bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well and pour into a 1 quart casserole dish. Melt butter and fry remaining 1/2 cup bread crumbs until lightly browned. Sprinkle over casserole and bake at 400 degrees F (200 degrees C) for 30 minutes.
Start with the freshest, most beautiful free-range or organic eggs - try duck, quail or goose eggs too.In lightly salted water boil until they're a tiny bit soft in the middle. A normal-sized goose egg 12 minutes, duck 9, large hen's 8 and a quail 2. Then place them in cold water to stop the cooking right away. Drain and peel them, then carefully cut each one in half and lay them yolkside up on a serving plate. Mix 6 tablespoones of mayo with the fragrant zest of a lemon and enough lemon juice to give it a delicate twang.Spoon over each egg and a twist of black pepper on top. Serve cress on the side.Italian anchovies in oil marinated for an hour in white wine are a good addition. Serve with hot toast.
Devilled Egg Salad Recipe By : Serving Size : 1 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs -- hard boiled 1/2 teaspoon Dry mustard OR 2 tablespoons Prepared mustard 1/2 teaspoon Salt Onion juice -- if liked Pepper & paprika 1 tablespoon Chili sauce Cream or salad dressing to Moisten Peel eggs and slice longways. Carefully remove yolks, so as not to tear whites. Put yolks in a bowl and mash with fork, making a paste. Mix remaining ingredients with yolks and blend till quite smooth. Lightly pile yolks back into egg whites. Chill. Serve on lettuce with mayonnaise or your favorite dressing.