Crustless Spinach Quiche

"My daughter is a vegetarian, so I eliminated the ham called for in the original recipe," informs Vicki Schrupp... View this recipe »



Freezing Peppers

Diced green, sweet red and yellow peppers can be frozen without blanching, so there’s no need to put them in... Read more »


Hard-Cooked Eggs

It seems that no matter how I hard-cook eggs, they are always difficult to peel. Any suggestions? —D.P.,... Read more »

Molded Egg Salad

Taste of Home's Holiday & Celebrations Cookbook
Try a FREE ISSUE of Taste of Home!

This pretty mold is an attractive way to display egg salad. My family enjoys hearty helpings on crackers for a snack or on bread for lunch.

SERVINGS: 24

CATEGORY: Appetizer

METHOD: Overnight Recipes

TIME: Prep: 20 min. + chilling

Ingredients:

  • 12 hard-cooked eggs
  • 2 cups mayonnaise
  • 1-1/2 cups finely chopped celery
  • 1/4 cup finely chopped green pepper
  • 1/4 cup sweet pickle relish
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water

Directions:

In a large bowl, combine the eggs, mayonnaise, celery, green pepper, pickle relish, lemon juice and salt; set aside.
    In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until dissolved. Immediately drizzle over egg mixture.
    Quickly transfer to a 7-cup mold coated with cooking spray. Cover and refrigerate for 8 hours or overnight. Unmold; serve with crackers or bread. Yield: 6 cups.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer