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Hot Egg Salad Loaf

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1 loaf unsliced Italian bread
1 cup bread crumbs
2 tablespoons margarine, melted
6 tablespoons mayonnaise
1- tablespoons prepared mustard
1 clove garlic, minced
1 teaspoon dried chives
cup chopped onion
cup chopped celery
cup chopped pimento-stuffed olives
6 hard-cooked eggs, coarsely chopped


Cut bread in half lengthwise. Scoop out bread center to within inch of crust. Brush crust with margarine. Blend mayonnaise, mustard and garlic in bowl. Add remaining ingredients, mixing well. Spoon mixture into hollowed out crust. Wrap each portion in foil. Bake at 425 degrees for 20 minutes or until heated through.

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