Easy Egg Salad Recipe
Easy Egg Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 12 hard-boiled large eggs, chopped
  • 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

Directions

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.
Originally published as Molded Egg Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p169

  • 12 hard-boiled large eggs, chopped
  • 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
  1. In a large bowl, combine the eggs, mayonnaise, celery, green pepper, pickle relish, lemon juice and salt; set aside.
  2. 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.
  3. 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.
Originally published as Molded Egg Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p169

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