Egg Salad II

9 eggs

1 cup frozen green peas, thawed

¾ cup diced celery

2 tablespoons chopped pimento

2 tablespoons chopped onion

1 ½ cups dry bread crumbs

1 cup mayonnaise

⅓ cup milk

½ teaspoon garlic salt

salt and pepper to taste

2 tablespoons butter

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.