Egg Salad Casserole

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

Preheat oven to 400 degrees. Greased 1 quart casserole dish.

1. Place the eggs in a large saucepan and cover with cold water.
2. Bring to a boil, remove immediately and cover, let stand for about 10 to 12 minutes.
3. Drain off hot water and cover with very cold water (add ice) to cool.
4. Peel while holding egg under cold running water – this makes the peel come off without taking half the white with it.
5. Cool and chop eggs.
6. In a large bowl combine the eggs, peas, celery, pimento, onion, 1 cup of the bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well.
7. Pour into prepared casserole dish.
8. In a small skillet melt the butter and fry the remaining 1/2 cup bread crumbs until they are lightly browned.
9. Sprinkle over casserole and bake in preheated oven for about 30 minutes.