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Molded Egg Salad

Molded Egg Salad

"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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20 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  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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This was excellent! Wish I'd thought of it. I left out the celery and peppers and used 2 more eggs and a bit more pickle relish instead. You could add ham or shrimp or lots of things. Used it fo...

I highly recommend this recipe. I've made this twice so far and have found it to be a very good egg salad and a wonderful presentation. The first time I made it (for my family), I added 1 tsp. e...

I added several other items Ham, dill pickle relish(not sweet)water-chestnut/w celerysalt stone grd Mustard gr.& blk olives chopped shredded cheese add whatever you like, next time I'll add more...

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