Colony Egg Salad Recipe
Ingredients
| Hard cooked eggs | 6 , finely chopped | |
| Green onions | 6 , finely chopped | |
| Watercress sprigs | 6 , finely chopped | |
| Celery stalk | 1 , finely chopped | |
| Salt | 3⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Nutmeg | 1⁄4 Teaspoon | |
| Powdered cloves | 1⁄4 Teaspoon | |
| Sweet pickle | 2 Tablespoon, finely chopped | |
| Canned deviled ham | 1⁄4 Cup (4 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| French dressing | 1⁄4 Cup (4 tbs) | |
| Capers | 2 Tablespoon | |
| Unflavored gelatin | 1 Tablespoon | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1241 Calories from Fat 658
% Daily Value*
Total Fat 74 g113.8%
Saturated Fat 17.4 g87.2%
Trans Fat 0 g
Cholesterol 1493.1 mg497.7%
Sodium 5251.1 mg218.8%
Total Carbohydrates 62 g20.5%
Dietary Fiber 4.3 g17.4%
Sugars 27.6 g
Protein 69 g138.6%
Vitamin A 122.6% Vitamin C 85.9%
Calcium 39.7% Iron 38.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
