Egg Salad Mold Recipe

Name: Egg Salad Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 envelope unflavored gelatin; 3/4 c. cold water; 1/2 tsp. salt; 2 Tbsp. lemon juice; 1/4 tsp. Tabasco pepper sauce; 1 c. mayonnaise or salad dressing; 1 c. finely chopped celery; 1/4 c. finely chopped green pepper; 1/4 c. diced pimiento; 4 hard-cooked eggs, chopped

Servings: persons

1 envelope unflavored gelatin
3/4 c. cold water
1/2 tsp. salt
2 Tbsp. lemon juice
1/4 tsp. Tabasco pepper sauce
1 c. mayonnaise or salad dressing
1 c. finely chopped celery
1/4 c. finely chopped green pepper
1/4 c. diced pimiento
4 hard-cooked eggs, chopped

1
Sprinkle gelatin over water in saucepan.
2
Place over low heat; stir constantly until gelatin dissolves, about 3 minutes.
3
Remove from heat; stir in salt, lemon juice and Tabasco.
4
Gradually blend into mayonnaise.
5
Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
6
Stir in remaining ingredients.
7
Turn into a 3-cup mold.
8
Chill until firm.
9
Unmold and garnish with salad greens.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 3/4 c. cold water, 1/2 tsp. salt, 2 Tbsp. lemon juice, and more.

Yes, Egg Salad Mold falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Egg Salad Mold

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