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Molded Egg Salad

3 reviews
Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. + chilling

Makes

8-10 servings

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

  • 3 packets unflavored gelatin
  • 1 cup water
  • 2 cups mayonnaise
  • 12 hard-boiled large 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

  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.

Nutrition Facts

1 piece: 441 calories, 42g fat (7g saturated fat), 270mg cholesterol, 660mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 10g protein.

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