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Ingredients
| eggs: 12 (hard cooked) |
| regular mayonnaise: 2 cups |
| celery (chopped): 1 1/2 cups (finely chopped) |
| green bell pepper (chopped): 1/4 cup (finely chopped) |
| sweet pickle relish: 1/4 cup |
| lemon juice: 2 Tbl |
| salt: 1/2 tsp |
| unflavored gelatin: 2 .25oz envelopes |
| water: 1/2 cup (cold) |
Molded Egg Salad
Credit: AllRecipes
User rating:
"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."
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Prep Time
20 min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- In a bowl, combine the eggs, mayonnaise, celery, green pepper, pickle relish, lemon juice and salt; set aside. In a saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until dissolved. Immediately drizzle over egg mixture; mix well. Quickly transfer to a 7-cup mold coated with nonstick cooking spray. Cover and refrigerate for 8 hours or overnight. Unmold; serve with crackers or bread.