Egg Salad Mold Recipe
Summary
Difficulty LevelVery EasyHealth IndexHealthy
Ingredients
| 12 hard-cooked eggs | ||
| Celery | 1 Cup (16 tbs), finley chopped | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Gherkins | 1/2 Cup (16 tbs), finely chopped | |
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Prepared mustard | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 | |
| Unflavored gelatin package | 1 | |
| Cold water | 1/3 Cup (16 tbs) | |
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.
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.
Chef
