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Easy Egg Salad

 Easy Egg Salad
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.
24 ServingsPrep: 20 min. + chilling


  • 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


  • 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.