Herbed Egg Ring with Green Pea Salad

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Herbed Egg Ring with Green Pea Salad

Recipe for Herbed Egg Ring with Green Pea Salad

This flavorful Egg Salad in a ring mould with the centre filled with Green Pea Salad is a colorful accompaniment to an Easter ham. Your family and guests will be very impressed with your efforts.

Herbed Egg Ring

INGREDIENTS for Herbed Egg Ring

  • 1 envelope Unflavored Gelatin 1
  • ½ cup Cold Water 125 mL
  • 8 hard-cooked Eggs, Peeled and coarsely chopped 8
  • 4 Green Onions, chopped 4
  • 1 small Cucumber, peeled, seeded and chopped 1
  • ½ cup diced Celery finely chopped 125 mL
  • ¼ cup Fresh Parsley finely chopped 50ml
  • 1 tbsp chopped Fresh Chives 15 mL
  • 1 clove Garlic, minced 1
  • 1-1/2 cups Mayonnaise 375 mL
  • ¼ cup Unsalted Butter, softened 50 mL
  • 1 tbsp finely chopped Fresh Dill or 1 tsp Dillweed 15 mL
  • 1 tsp Dijon Mustard 5 mL
  • 1 tsp dried Basil 5 mL
  • 1 tsp dried Summer Savory 5 mL
  • Salt and white pepper to taste


  • Leaf or Boston
  • Lettuce (optional)
  • Dill sprigs
  • Radishes or
  • Cherry Tomatoes (optional)
  • Green Pea Salad (recipe follows)

METHOD for Herbed Egg Ring

In heatproof measuring cup or small bowl, sprinkle gelatin over cold water and set aside to soften for 5 minutes. Place cup in pot of simmering water and stir until gelatin is dissolved. Set aside.

In large bowl, combine eggs, onions, cucumber, celery, parsley, chives and garlic. Gently stir in dissolved gelatin mixture, mayonnaise, butter, dill, mustard, basil, savory, and salt and pepper to taste.

Spoon mixture into oiled 4-cup (1 L) ring mould and smooth surface with spatula. Cover and refrigerate until firm, at least 4 hours or overnight.

To serve, line round platter with lettuce, if using. Run sharp knife around edge of mould and turn out onto lettuce. Garnish with dill sprigs and radishes, if desired, and fill center with Green Pea Salad. Makes 8 to 10 servings.

Green Pea Salad

Cook the peas and marinate the mushrooms the night before your party.

INGREDIENTS for Green Pea Salad

  • 1 pkg (20 oz/560 ) frozen small Green Peas 1
  • 1 cup thinly sliced Fresh Mushrooms 250ml
  • 1 cup diced Sweet Red Pepper 250ml
  • 4 Green Onions, chopped 4


  • 2 tbsp White Wine Vinegar 25 mL
  • ½ tsp Dry Mustard 2 mL
  • ½ tsp Dried Tarragon 2 mL
  • Salt and freshly ground Pepper
  • â…“ cup Olive Oil 75 mL

METHOD for Green Pea Salad

In small pot of boiling water, cook peas until barely tender, drain, refresh under cold running water and drain again. Let cool, cover and refrigerate.

In medium bowl, gently combine mushrooms, red pepper and onions.

Dressing: Stir together vinegar, mustard, tarragon, and salt and pepper to taste. Slowly whisk in oil. Stir into mushroom mixture; cover and refrigerate.

Just before serving, stir peas into mushroom mixture and spoon into center of Herbed Egg Ring.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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