Eggs & Bacon jelly Recipe
Ingredients
| Unflavored gelatin | 1 | |
| 1 envelope instant chicken broth | ||
| Water | 1 1/2 Cup (16 tbs) | |
| 1/2 cup mayonnaise or salad dressing | ||
| Cider vinegar | 2 Teaspoon | |
| Onion | 1 Teaspoon, grated | |
| Prepared horseradish | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| 6 slices crisp bacon, crumbled | ||
| 4 hard-cooked eggs, shelled and sieved | ||
Directions
1. Combine gelatin, chicken broth and water in a small saucepan; heat, stirring constantly, until gelatin dissolves.
2. Beat in mayonnaise or salad dressing, vinegar, onion, horseradish, salt and cayenne pepper. Pour into a shallow pan; chill in freezer 20 minutes, or until firm at edges.
3. Spoon into a bowl; beat until fluffy. Fold in bacon and eggs; spoon into a 3-cup mold. Chill until firm.
4. Unmold onto a serving plate. Garnish with sieved hard-cooked egg yolk.
2. Beat in mayonnaise or salad dressing, vinegar, onion, horseradish, salt and cayenne pepper. Pour into a shallow pan; chill in freezer 20 minutes, or until firm at edges.
3. Spoon into a bowl; beat until fluffy. Fold in bacon and eggs; spoon into a 3-cup mold. Chill until firm.
4. Unmold onto a serving plate. Garnish with sieved hard-cooked egg yolk.
Chef
