Molded Egg Salad Recipe
Molded Egg Salad Recipe photo by Taste of Home

Molded Egg Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings

Ingredients

  • 3 packets unflavored gelatin
  • 1 cup water
  • 2 cups mayonnaise
  • 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

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.

Directions

  1. In a medium saucepan, soften gelatin in water for 5 minutes. Stir over low heat until gelatin dissolves. Remove from the heat.
  2. 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.
  3. 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.
Originally published as Molded Egg Salad in Country Woman March/April 1995, p31

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.

Reviews for Molded Egg Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Mar. 18, 2012

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.

MY REVIEW
Reviewed Mar. 18, 2012

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.

MY REVIEW
Reviewed Apr. 20, 2011

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

MY REVIEW
Reviewed Jan. 23, 2010

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.

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