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Molded Egg Salad

By: Joann Erbe  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 26 people have saved this

What to Drink?

Wine Sparkling wine
Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

Ingredients

  • 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

Directions

  1. 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2009 by ManassasMa 
I highly recommend this recipe. I've made this twice so far and have found it to be a very... MORE

 
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