Egg Salad Mold Recipe
Ingredients
| Hard-cooked eggs | 1⁄2 | |
| Mayonnaise | 1 Quart | |
| Gelatin | 2 Tablespoon (Knox) | |
| Water | 1 Cup (16 tbs) | |
| Sweet pickle relish | 1⁄2 Cup (8 tbs) | |
| Diced celery | 1⁄2 Cup (8 tbs) | |
| Diced bell pepper | 1⁄2 Cup (8 tbs) | |
| Diced green onion | 1⁄2 Cup (8 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 356 Calories from Fat 336
% Daily Value*
Total Fat 37 g57.5%
Saturated Fat 3.4 g17.2%
Trans Fat 0 g
Cholesterol 39.8 mg13.3%
Sodium 474.1 mg19.8%
Total Carbohydrates 3 g1%
Dietary Fiber 0.29 g1.2%
Sugars 2.2 g
Protein 2 g3.2%
Vitamin A 3% Vitamin C 9.1%
Calcium 0.5% Iron 0.86%
*Based on a 2000 Calorie diet
Directions
Mash or dice peeled eggs.
Add mayonnaise, gelatine, salt and pepper.
Mix well.
Add remaining ingredients.
Stir and pour into a greased angel cake pan or jello mold.
Refrigerate for 1 hour or more.
Chef
