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

Molded Egg Salad Recipe

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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
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings


  • 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.


  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

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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."

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."

Reviewed Apr. 20, 2011

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

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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