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Molded Egg Salad Recipe
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Beef broth||1 Cup (16 tbs)|
|Onion||1 Teaspoon, grated|
|Worcestershire sauce||1 Teaspoon|
|Mayonnaise/Salad dressing||3⁄4 Cup (12 tbs)|
|Celery||1 Cup (16 tbs), diced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
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
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.
12 Serve, garnished with a slice of egg on top.