Molded Egg Salad **** 4/95

Categories:
salads

3 pkg unflavored gelatin
1 cup water
2 cup mayonnaise
12 hard cooked eggs; chopped
1/2 cup sweet pickle relish
1/2 cup celery; chopped
1/2 cup red pepper; chopped
1/2 cup green onions; sliced
1 teaspoon salt
1/4 teaspoon pepper
1 thinly sliced fully cooked
1 ham, optional

In a medium saucepan, soften gelatin in water for five minutes. Stir over low heat until gelatin dissolves. Remove from heat. Whisk in mayonnaise. Stir in eggs. Add relish, celery, red pepper, onions, salt and pepper; mix well. Pour into an oiled 8 cup mold. chill overnight. Unmold onto a serving platter. If desired, use ham as a garnish around the side of the mold or place several pieces in the center if using a ring mold.

Yield: 12 servings