Molded Egg Salad Recipes
EGGNOG MOLDED SALAD
For an excellent holiday gelatin salad, try this one. It looks so lovely on a platter and tastes good with the fruit and a hint of eggnog flavor. It goes well with any meal because it's refreshing. -Alice Ceresa, Rochester, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, sprinkle unflavored gelatin over 1/4 cup cold water; let stand 1 minute., Drain pears over a 2-cup measuring cup, reserving syrup. Add enough water to the syrup to measure 2 cups; pour into a saucepan. Bring to a boil; remove from heat. Add lemon gelatin and unflavored gelatin mixture; stir 2 minutes to dissolve completely. Cool 15 minutes., Stir in sour cream and eggnog until well blended. Refrigerate until partially set., Cut oranges and drained pears into chunks; stir into gelatin mixture. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate, covered, until firm. If desired, serve with oranges, cherries and mint.
Nutrition Facts :
MOLDED EGG SALAD
Meet the Cook: Whenever I have company, I like to be able to just pop the food on the table. So this recipe's a real favorite of mine. I got it from a friend who made it for our church get-togethers. My husband and I raised four children; today, we have seven grandchildren. In our small town, farmland surrounds us on three sides, and we face the Columbia River on the other. -Lois Chapman, Ridgefield, Washington
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a medium saucepan, soften gelatin in water for 5 minutes. Stir over low heat until gelatin dissolves. Remove from the heat. , Whisk in mayonnaise. Stir in eggs. Add celery, red pepper, onions, relish, salt and pepper; mix well. Pour into a 8-cup mold coated with cooking spray. Chill overnight. , Unmold onto a serving platter. If desired, use ham as a garnish around the sides of the mold, or place several pieces in the center if using a ring mold.
Nutrition Facts : Calories 441 calories, Fat 42g fat (7g saturated fat), Cholesterol 270mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
SHERI'S MOLDED CAVIAR AND EGG SALAD
I got this recipe from a woman I worked with. It is similar, yet different, from the other caviar-egg salads listed in Zaar so I thought I'd post it. *Note needs to harden in the refigerator so make a day before serving. Time listed does not include time to hard boil or the refrigeration time.
Provided by Oolala
Categories Spreads
Time 15m
Yield 1 mold, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- One day ahead of serving, mix the mold ingredients together and put it in a plastic container in the refrigerator to let it harden.
- The next day, before serving, remove container from the refigerator.
- Take a knife and loosen the mold from the edges and turn it onto a serving plate with enough extra room on the sides for the topping to add a little bulk.
- Cover the mold with sour cream.
- Add the caviar on top; drizzle it on the sides.
- Serve with crackers and enjoy!
Nutrition Facts : Calories 363.6, Fat 32.9, SaturatedFat 17.4, Cholesterol 382.1, Sodium 511.5, Carbohydrate 5.8, Fiber 0.2, Sugar 1.1, Protein 13.9
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.
Provided by Allrecipes Member
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 2.2 g, Cholesterol 113 mg, Fat 17.2 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 203.7 mg, Sugar 1.4 g
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- Cut the eggs in half and remove yolks. Mash the egg yolks and mix with 1/3 of the gelatin mixture. Stir in the mayonnaise and pour into a lightly greased (with cooking spray) 6-cup mold. Chill until firm, 2 hours, then sprinkle with chopped parsley.
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