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.

A HEALTHY EGG SALAD

Steps:

• Mix eggs, egg whites, mayonnaise, chives, mustard, celery salt, paprika, kosher salt, and black pepper together in a bowl.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

JEN'S HEAVENLY EGG SALAD

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
• In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

MOLDED EGG SALAD

Steps:

• 1. Press warm eggs through a sieve set aside. Soak gelatin in 1/4 cup cold chicken broth. 2. Boil remaining 1/2 cup chicken broth add lemon juice and gelatin. Stir until gelatin is dissolved cool until slightly thickened. 3. Toss together eggs, parsley, onions, and celery. Add to gelatin mixture along with mustard, mayonnaise, salt, and hot pepper sauce. Rinse 4 4-ounce custard cups with cold water fill with egg mixture. Chill until set, about 1 1/2 hours. To unmold, dip cups briefly into hot water. With the tip of a small, sharp knife, cut around edge and invert onto lettuce-lined plates. Top each serving with a bit of Mayonnaise and garnish with tomato and olives.

EASY EGG SALAD

Steps:

• Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.

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!