Easy Egg Salad Recipe

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Easy Egg Salad
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  1. In a large bowl, combine the eggs, mayonnaise, celery, green pepper, pickle relish, lemon juice and salt; set aside.
  2. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until dissolved. Immediately drizzle over egg mixture.
  3. Quickly transfer to a 7-cup mold coated with cooking spray. Cover and refrigerate for 8 hours or overnight. Unmold; serve with crackers or bread. Yield: 6 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 168.33 Kcal (705 kJ)
Calories from fat 148.5 Kcal
% Daily Value*
Total Fat 16.5g 25%
Cholesterol 100.95mg 34%
Sodium 221.77mg 9%
Potassium 56.25mg 1%
Total Carbs 1.68g 1%
Sugars 1.55g 6%
Dietary Fiber 0.18g 1%
Protein 3.51g 7%
Vitamin C 2mg 3%
Iron 0.3mg 2%
Calcium 17.3mg 2%
Amount Per 100 g
Calories 280.17 Kcal (1173 kJ)
Calories from fat 247.16 Kcal
% Daily Value*
Total Fat 27.46g 25%
Cholesterol 168.02mg 34%
Sodium 369.1mg 9%
Potassium 93.62mg 1%
Total Carbs 2.8g 1%
Sugars 2.58g 6%
Dietary Fiber 0.3g 1%
Protein 5.85g 7%
Vitamin C 3.2mg 3%
Iron 0.5mg 2%
Calcium 28.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
  • 5

Good Points

  • saturated fat free

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