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Easy Egg Salad

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.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 cups


  • 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


  • 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.

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