Molded Egg Salad Recipe
- 12 hard-cooked eggs
- 2 cups mayonnaise
- 1 1/2 cups finely chopped celery
- 1/4 cup finely chopped green pepper
- 1/4 cup sweet pickle relish
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 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.
