Molded Egg Salad Recipe

Summary

Cooking Time45 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Unflavored gelatin1 Ounce (1 Envelope)
 Beef broth1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Onion1 Teaspoon, grated
 Worcestershire sauce1 Teaspoon
 Mayonnaise/Salad dressing3⁄4 Cup (12 tbs)
 Hard-cooked eggs5
 Celery1 Cup (16 tbs), diced
 Green pepper1⁄4 Cup (4 tbs), chopped

Nutrition Facts

Serving size

Calories 441 Calories from Fat 362

% Daily Value*

Total Fat 40 g61.8%

Saturated Fat 5.4 g26.8%

Trans Fat 0 g

Cholesterol 331.6 mg

Sodium 768.1 mg32%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.65 g2.6%

Sugars 1.7 g

Protein 16 g32%

Vitamin A 11.7% Vitamin C 13.5%

Calcium 5.8% Iron 6.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1 In a bowl, soften gelatin in 1/4 cup of broth.
2 In a pan, heat rest of broth to boiling point.
3 Add softened gelatin, stirring until gelatin is dissolved.
4 Add in salt, onion and Worcestershire sauce.
5 Allow to cool.
6 Gradually pour into mayonnaise, stirring, to blend smoothly.
7 Reserving one egg for garnish, dice the rest.
8 Add in diced egg, celery and green pepper.
9 Put the mixture into individual molds.
10 Place in the refrigerator and chill until firm.
11 Unmold carefully on a dish.

SERVING
12 Serve, garnished with a slice of egg on top.
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