Molded Egg Salad

Name: Molded Egg Salad
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings.
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

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

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

In a medium saucepan, soften gelatin in water for 5 minutes. Stir over low heat until gelatin dissolves. Remove from the heat.
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.
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.

Originally published as Molded Egg Salad in Country Woman March/April 1995

Reviews

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charlenepaugustyn

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

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

Apr 20, 2011

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

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.