Molded Egg Salad
Total TimePrep: 15 min. + chilling
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.
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.
Do you eat it with something or serve it on it's own?
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.