Molded Egg Salad Recipe
Molded Egg Salad Recipe photo by Taste of Home
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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
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 piece: 441 calories, 42g fat (7g saturated fat), 270mg cholesterol, 660mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 10g 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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charlenepaugustyn 21308
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."

charlenepaugustyn 21295
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."

nancy headlee 11275
Reviewed Apr. 20, 2011

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

Isolda 18212
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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