Egg Salad

* 9 eggs
* 150 g frozen green peas, thawed
* 90 g diced celery
* 25 g chopped pimento
* 20 g chopped onion
* 160 g dry bread crumbs
* 235 ml mayonnaise
* 80 ml milk
* 3 g garlic salt
* salt and pepper to taste
* 30 g butter


1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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.
4. 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