Hot Egg Salad Loaf

1 loaf unsliced Italian bread
1 cup bread crumbs
2 tbsp. margarine, melted
6 tbsp. mayonnaise
1-½ tbsp. prepared mustard
1 clove garlic, minced
1 tsp. dried chives
¼ cup chopped onion
½ cup chopped celery
½ cup chopped pimento-stuffed olives
6 hard-cooked eggs, coarsely chopped

Cut bread in half lengthwise. Scoop out bread center to within ½ 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.