[X]

Home > Recipes > Molded Egg Salad

Molded Egg Salad Recipe

Molded Egg Salad Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

Meet the Cook: Whenever I have company, I like to be able to just pop the food on the table. So this recipe's a real favorite of mine. I got it from a friend who made it for our church get-togethers. My husband and I raised four children; today, we have seven grandchildren. In our small town, farmland surrounds us on three sides, and we face the Columbia River on the other. -Lois Chapman, Ridgefield, Washington

This recipe is:

Contest Winning

Quick

[X]

Rate Molded Egg Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Molded Egg Salad Recipe

Prep: 15 min. + chilling

Yield: 8-10 Servings

15 15

Ingredients

3 packets unflavored gelatin
1 cup water
2 cups Hellmann's® Real Mayonnaise

[x]

Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

See More Recipes >
12 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup chopped sweet red pepper
1/2 cup sliced green onions
1/2 cup sweet pickle relish
1 teaspoon salt
1/4 teaspoon pepper
Thinly sliced fully cooked ham, optional

Directions

In a medium saucepan, soften gelatin in water for 5 minutes. Stir over low heat until gelatin dissolves. Remove from the heat.
Whisk in mayonnaise. Stir in eggs. Add celery, red pepper, onions, relish, salt and pepper; mix well. Pour into a 8-cup mold coated with cooking spray. Chill overnight.
Unmold onto a serving platter. If desired, use ham as a garnish around the sides of the mold, or place several pieces in the center if using a ring mold. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 441 calories, 42 g fat (7 g saturated fat), 270 mg cholesterol, 660 mg sodium, 6 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Molded Egg Salad in Country Woman March/April 1995, p31

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Molded Egg Salad

Molded Egg Salad

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Mar. 18, 2012 by charlenepaugustyn

Forgot to answer Nancy Headlee's question. I served mine with crackers & also had mini croisants to spread it on, if desired. Both the crackers & croisants were used & this was served as a snack. There was some left over & I just packed it into a bowl to use it later as a sandwich. Worked great all the different ways.

Reviewed on Mar. 18, 2012 by charlenepaugustyn

Made this salad & it turned out very attractive & was very good tasting. Just wanted to give a hint about chopping the eggs. Because you want the pieces small, use a pastry blender & keep using it until you get the desired size needed. Thanks Lois for a different way to present egg salad.

Reviewed on Apr. 20, 2011 by nancy headlee

Do you eat it with something or serve it on it's own?

Reviewed on Jan. 23, 2010 by Isolda

Very pretty and tasty. I add a bit of yellow mustard to the gelatin/mayonnaise mixture. That's the way my mother did it, and I like the taste and color it imparts.