Egg Salad Mold Recipe

Summary

Difficulty LevelVery EasyHealth IndexHealthy
CuisineCourse
Main Ingredient

Ingredients

 Hard cooked eggs12
 Finely chopped celery1 Cup (16 tbs)
 Mayonnaise1 Cup (16 tbs)
 Finely chopped gherkins1⁄2 Cup (8 tbs)
 Finely chopped onion1⁄3 Cup (5.33 tbs)
 Finely chopped fresh parsley1⁄4 Cup (4 tbs)
 Prepared mustard1 Tablespoon
 Salt1 Teaspoon
 Pepper To Taste
 Unflavored gelatin1 Tablespoon (1 Package)
 Cold water1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2744 Calories from Fat 2219

% Daily Value*

Total Fat 246 g379.1%

Saturated Fat 38.2 g190.9%

Trans Fat 0 g

Cholesterol 3057.6 mg1019.2%

Sodium 4123 mg171.8%

Total Carbohydrates 20 g6.6%

Dietary Fiber 4.1 g16.5%

Sugars 13.4 g

Protein 102 g203.5%

Vitamin A 103.8% Vitamin C 29.8%

Calcium 43.3% Iron 52%

*Based on a 2000 Calorie diet

Directions

In large bowl, mash eggs; stir in celery, mayonnaise, gherkins, onion, parsley, mustard, salt, and pepper to taste.
In saucepan, sprinkle gelatin over water; heat over low heat until dissolved. Pour into egg mixture and mix well. Turn into lightly oiled 8-cup (2 L) mould or 9- x 5-inch (2 L) loaf pan. Refrigerate until firm, at least 4 hours or overnight.
To unmould salad, loosen edge with knife; invert onto serving plate. Place hot damp cloth over mould; shake to release.
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