Festival Egg Salad Recipe

Some recipes, although not actually Jewish, just seem that way, probably because they are the favorite of so many traditional cooks. This egg salad recipe is an especially good example. It is often served at a brunch or the “break-the-fast” at the end of the Jewish Day of Atonement (Yom Kippur) It is pretty enough to serve on a festive occasion.


1 tablespoons gelatin
1½ cups water
2 cups mayonnaise
20 chopped eggs
1 large stalk, finely diced celery
1 medium, chopped green pepper
3 oz jar, chopped pimento
4 tablespoons relish
1 tablespoon salt
2 tablespoons lemon juice

Combine eggs, celery, green pepper, pimento, relish, salt, lemon juice and mayonnaise in a large bowl. Dissolve gelatin in ½ cup of cold water. Bring remaining cup of water to a boil and add to dissolved gelatin. Cool slightly. Add gelatin mixture to egg mixture and mix thoroughly. Pour into a lightly greased ringed salad mold and chill until set.(about 3 hours)
Serve with crackers or cocktail rye bread.

Compliments of Ruthe Rogow

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.