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.

Optional:
Garnish with parsley and sliced ham in center with crackers.

Yields: 8-10 servings.

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Cajun Country -- New Iberia, Louisiana