Colony Egg Salad Recipe

The colony egg salad is a cooked egg and vegetable molded salad. Spiced with nutmeg and cloves, the colony egg salad is flavored with french dressing, worcestershire sauce and lemon juice. The white wine lends a special taste to the colony egg salad and is in all very unique and satisfying to the palate.

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Hard cooked eggs6 , finely chopped
 Green onions6 , finely chopped
 Watercress sprigs6 , finely chopped
 Celery stalk1 , finely chopped
 Salt3⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Powdered cloves1⁄4 Teaspoon
 Sweet pickle2 Tablespoon, finely chopped
 Canned deviled ham1⁄4 Cup (4 tbs)
 Worcestershire sauce1 Teaspoon
 French dressing1⁄4 Cup (4 tbs)
 Capers2 Tablespoon
 Unflavored gelatin1 Tablespoon
 Cold water1⁄2 Cup (8 tbs)
 Lemon juice1 Tablespoon
 Dry white wine1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1276 Calories from Fat 658

% Daily Value*

Total Fat 74 g113.8%

Saturated Fat 17.4 g87.2%

Trans Fat 0 g

Cholesterol 1493.1 mg

Sodium 3721.2 mg155.1%

Total Carbohydrates 44 g14.5%

Dietary Fiber 4.3 g17.4%

Sugars 29.9 g

Protein 69 g138.9%

Vitamin A 122.6% Vitamin C 85.9%

Calcium 41.9% Iron 42.1%

*Based on a 2000 Calorie diet

Directions

Combine finely chopped eggs, onions, watercress, celery, salt, pepper, nutmeg, cloves, sweet pickle, ham and Worcestershire sauce.
Stir in French Dressing and capers.
Soften gelatin in cold water and lemon juice.
Heat wine and dissolve gelatin in wine.
Cool until mixture begins to thicken.
Stir in egg salad and pour into ring mold.
Unmold and fill ring with chicken or tuna fish salad.
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