Cajun Egg Salad

3 single pkg unflavored gelatin
1 cup water
2 cups low-fat mayonnaise or low-fat cream cheese
12 hard boiled eggs, chopped
1/2 cup sweet pickle relish
1/2 cup chopped celery
1/2 cup chopped sweet red bell pepper
1/2 cup sliced green onions
1 tsp salt
1/4 tsp cayenne red pepper
Thinly sliced fully cooked ham (optional) for garnish in middle of mold.

In a medium saucepan, soften gelatin in water for 5 minutes. Stir over low heat until gelatin dissolves. Remove from heat. Whisk mayonnaise, stir in eggs, relish, celery, red bell pepper, onions, salt and pepper. Mix well. Pour into non-stick sprayed 8 cup mold. Chill over night. Un-mold unto a serving platter.

Garnish with parsley and sliced ham in center with crackers.

Yields: 8-10 servings.

Return To:

Cajun Country -- New Iberia, Louisiana