Egg Salad Mold
Egg Salad Mold is a savory, jellied appetizer featuring chopped eggs, celery, green pepper, and pimiento, bound together with a tangy mayonnaise mixture and a hint of Tabasco. Perfect for light gatherings or holiday buffets, it offers a refreshing twist on classic egg salad with a striking presentation.
Ingredients
Instructions
- Sprinkle gelatin over water in a saucepan.
- Place over low heat; stir constantly until gelatin dissolves, about 3 minutes.
- Remove from heat; stir in salt, lemon juice, and Tabasco.
- Gradually blend into mayonnaise.
- Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
- Stir in remaining ingredients: chopped eggs, celery, green pepper, and pimiento.
- Turn into a 3-cup mold.
- Chill until firm.
- Unmold and garnish with salad greens.
Tips & Substitutions
For a smoother texture, ensure the gelatin is fully dissolved before mixing with the mayonnaise. If you're looking for a lighter version, consider using Greek yogurt instead of mayonnaise. You can also customize the vegetables; try adding finely chopped cucumbers or radishes for extra crunch. This egg salad mold is perfect for a summer picnic alongside Cheddar Snack Crackers.
Serving Suggestions
This egg salad mold makes a delightful centerpiece for brunch or a casual lunch. Serve it sliced alongside a fresh green salad or pairs beautifully with Yummy Sandwich. For added flair, garnish with fresh herbs or serve with crackers and raw vegetables for dipping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gelatin helps maintain the structure, but it's best enjoyed fresh. If you need to reheat, allow it to come to room temperature before serving, as this dish is typically served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Salad Mold contains roughly 159 calories, with 2g protein, 10g carbohydrates, and 13g fat. It is an excellent source of vitamin C (21% of the Daily Value). Note that it is relatively high in sodium, at 2433mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of dressing instead of mayonnaise?
Yes, you can substitute mayonnaise with a vinaigrette or a yogurt-based dressing for a lighter option. Just keep in mind that the texture will be slightly different, but it will still taste great.
How long does it take for the egg salad mold to set?
Typically, it takes about 4 hours in the refrigerator for the egg salad mold to set properly. For best results, prepare it a day ahead and let it chill overnight.
Can I add other vegetables to this recipe?
Absolutely! Feel free to incorporate other vegetables like grated carrots, diced radishes, or even corn. Just make sure to chop them finely so they mix well and maintain the mold's shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).