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Egg Salad Mold Recipe
|Unflavored gelatin||3 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Boiling water||3 Cup (48 tbs)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Hard boiled eggs||6|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green olives||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
Serving size: Complete recipe
Calories 1774 Calories from Fat 1223
% Daily Value*
Total Fat 137 g210.3%
Saturated Fat 20.9 g104.6%
Trans Fat 0 g
Cholesterol 1528.8 mg
Sodium 2908.2 mg121.2%
Total Carbohydrates 56 g18.8%
Dietary Fiber 5.2 g20.7%
Sugars 39.8 g
Protein 84 g167.8%
Vitamin A 65.9% Vitamin C 160.4%
Calcium 32% Iron 32.2%
*Based on a 2000 Calorie diet
Add boiling water, sugar, and lemon juice; stir until gelatin and sugar are dissolved.
Cut eggs in half; remove yolks.
Mash yolks in small bowl; mix with 1/3 of gelatin mixture.
Stir in mayonnaise; pour into decorative nonmetal mold.
Chill until firm; sprinkle with parsley.
Chill remaining gelatin until thickened.
Chop egg whites; add to gelatin.
Add celery, olives, salt, and pepper; stir until well mixed.
Spoon over parsley in mold; chill until firm.
Un-mold onto serving plate; garnish with hard-boiled egg slices and parsley sprigs.
Top can be garnished with green peas and mushrooms, if desired.