Egg Salad Sandwich in a Mold

Demonstrated by: Lynn Nakamura-Tengan of the University of Hawaii, College of Tropical Agriculture and Human Resources, Cooperative Extension Service, Maui County.
Packing a Safe Lunch - September 1, 1999.



Egg Salad Sandwich in a Mold

  • 8 hard-cooked eggs, chopped
  • 1/2 cup sweet pickle relish
  • 1/2 cup finely chopped olives (optional)
  • 3/4 cup light mayonnaise
  • 1 long sweet bread loaf, crust removed
  • 1 pkg (4 oz) ham slices, cut in half


Combine eggs, relish, olives, and mayonnaise; mix well. Slice bread in 6 lengthwise pieces, then crosswise in thirds. Press a layer of bread slices into a round mold. Place a few ham slices over bread, spoon half of the egg mixture over the ham slices. Repeat layers, ending with bread; cover and chill. To serve, turn mold out onto a platter and cut into serving pieces. Serve with vegetable sticks or chips. Makes 6 to 8 servings.


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