Molded Egg Salad Recipes

EGGNOG MOLDED SALAD

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.

MOLDED EGG SALAD

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.

SHERI'S MOLDED CAVIAR AND EGG SALAD

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!

MOLDED EGG SALAD

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.