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Stuffed Egg Luncheon Salad Recipe
|Hard cooked eggs||6|
|Grated onion||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Sardines||6 Small, mashed|
|Condensed consomme||1 Can (10 oz)|
|Plain gelatin||1 Tablespoon|
Serving size: Complete recipe
Calories 1823 Calories from Fat 1034
% Daily Value*
Total Fat 109 g168.1%
Saturated Fat 27.4 g137.2%
Trans Fat 0 g
Cholesterol 2177.1 mg
Sodium 4418.9 mg184.1%
Total Carbohydrates 8 g2.7%
Dietary Fiber 0.18 g0.71%
Sugars 6.7 g
Protein 197 g393.7%
Vitamin A 54.3% Vitamin C 12.1%
Calcium 159.3% Iron 62.8%
*Based on a 2000 Calorie diet
Halve the eggs lengthwise and remove the yolks to a small bowl.
Mash the yolks and blend in the onion, lemon juice, sardines, salt and pepper to taste, and enough mayonnaise to blend well.
Fill the whites with this mixture and press together.
Put each egg in a custard cup.
Add enough water to the consomme to make 1 pint.
Soften the gelatin in a little of the consomme, heat the rest of it, and stir in the gelatin, continuing to stir until gelatin is dissolved.
Pour the consomme over the eggs and chill until firm.
Unmold the eggs onto lettuce leaves and serve with tomato quarters.