Molded Egg Salad

12 hard-cooked eggs
2 cups mayonnaise
1-1/2 cups finely chopped celery
1/4 cup finely chopped green pepper
1/4 cup sweet pickle relish
2 tablespoons lemon juice
1/2 teaspoon salt
2 envelopes unflavored gelatin
1/2 cup cold water

In a bowl, combine the eggs, mayonnaise, celery, green pepper, pickle relish, lemon juice and salt; set aside. In a saucepan, sprinkle gelatin over water; let stand for 1 minute.

Cook and stir over low heat until dissolved. Immediately drizzle over egg mixture; mix well. Quickly transfer to a 7-cup mold coated with nonstick cooking spray. Cover and refrigerate for 8 hours or overnight. Unmold; serve with crackers or bread. Makes 6 cups.