Molded Egg Salad Recipe

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. Yield: 8-10 servings.