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Egg Salads En Gelee Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Condensed beef broth||10 1⁄4 Ounce (1 Can)|
|Hard-cooked eggs||2 , shelled|
|Low calorie mayonnaise||2 Tablespoon|
|Iceberg lettuce head||1⁄2 Medium|
Serving size: Complete recipe
Calories 367 Calories from Fat 165
% Daily Value*
Total Fat 18 g28.2%
Saturated Fat 4.8 g23.9%
Trans Fat 0 g
Cholesterol 490.6 mg
Sodium 2865.5 mg119.4%
Total Carbohydrates 15 g4.9%
Dietary Fiber 2.4 g9.8%
Sugars 8.3 g
Protein 38 g75.7%
Vitamin A 62.3% Vitamin C 40.6%
Calcium 11.1% Iron 17.9%
*Based on a 2000 Calorie diet
Heat slowly, stirring constantly, until gelatin dissolves; pour into a shallow pan, 8x8x2.
Chill several hours, or until set (Tip: To speed setting, place pan of gelatin in another pan of ice and water).
2. Cut eggs crosswise into thin slices; carefully remove yolks and place in a small bowl.
Set aside 18 of the prettiest white rings, then add remainder to egg yolks; mash well with a fork.
Blend in mayonnaise and salt.
3. Shred lettuce coarsely; divide evenly among 6 salad plates.
Cut gelatin mixture into tiny cubes or press through a sieve into a small bowl; spoon over lettuce.
Place 3 egg-white rings on top of gelatin on each plate; spoon egg-yolk mixture into centers.
Sprinkle filled egg rings with paprika and garnish plates with parsley.
Weight-watcher's serving: 1/2 cup shredded lettuce, about 1/4 cup gelatin, and 3 filled egg rings.