Jellied Deviled Egg Salad Recipe
When heat becomes unbearable, plunge into this bowlful of Jellied Deviled Egg Salad and let it cool! Here's a simple recipe for Jellied Deviled Egg Salad, so make sure you don't miss it.
Ingredients
| 1 package lemon-flavored gelatin | ||
| Salt | 1/2 Teaspoon | |
| Hot water | 1 Cup (16 tbs) | |
| Cold water | 1 Cup (16 tbs) | |
| Vinegar | 1 Tablespoon | |
| Hot pepper sauce | 1 Dash | |
| Eggs | 4 | |
| Celery | 3/4 Cup (16 tbs), coarsely chopped | |
| 1/3 cup coarsely chopped stuffed olives | ||
Directions
Dissolve gelatin and salt in hot water.
Add cold water, vine- gar and pepper sauce.
Pour into a 9x5x3-inch loaf pan to a depth of 1/4 inch.
Chill this layer until almost firm.
Chill remaining gelatin mixture until slightly thickened.
Spread tops of deviled egg halves with a small amount of slightly thickened gelatin.
Chill until firm, Carefully invert egg halves on chilled gelatin layer.
Fold celery and olives into remaining slightly thickened gelatin.
Turn into loaf pan over eggs.
Chill until firm.
Unmold and cut into slices.
Serve on salad greens with mayonnaise.
Add cold water, vine- gar and pepper sauce.
Pour into a 9x5x3-inch loaf pan to a depth of 1/4 inch.
Chill this layer until almost firm.
Chill remaining gelatin mixture until slightly thickened.
Spread tops of deviled egg halves with a small amount of slightly thickened gelatin.
Chill until firm, Carefully invert egg halves on chilled gelatin layer.
Fold celery and olives into remaining slightly thickened gelatin.
Turn into loaf pan over eggs.
Chill until firm.
Unmold and cut into slices.
Serve on salad greens with mayonnaise.
Chef
