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Molded Egg Salad

 Molded Egg Salad
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, Rid
8-10 ServingsPrep: 15 min. + chilling

Ingredients

  • 3 packets unflavored gelatin
  • 1 cup water
  • 2 cups mayonnaise
  • 12 Eggland's Best Hard-Cooked Peeled 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,

2 of 2

Molded Egg Salad (continued)

Nutritional Facts: 42 g fat (7 g saturated fat), 270 mg cholesterol, 660 mg sodium, 6 g carbohydrate, 1 g fiber, 10 g protein.