Ingredients Jump to Instructions ↓

  1. 12 hard-cooked eggs

  2. 2 cups mayonnaise

  3. 1-1/2 cups finely chopped celery

  4. 1/4 cup finely chopped green pepper

  5. 1/4 cup sweet pickle relish

  6. 2 tablespoons lemon juice

  7. 1/2 teaspoon salt

  8. 2 envelopes unflavored gelatin

  9. 1/2 cup cold water

Instructions Jump to Ingredients ↑

  1. Molded Egg Salad Recipe photo by Taste of Home In a large bowl, combine the eggs, mayonnaise, celery, green pepper, pickle relish, lemon juice and salt; set aside.

  2. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until dissolved. Immediately drizzle over egg mixture.

  3. Quickly transfer to a 7-cup mold coated with cooking spray. Cover and refrigerate for 8 hours or overnight. Unmold; serve with crackers or bread. Yield: 6 cups.


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