|Beef bouillon/Any tasty bouillon / consomme||2 Cup (32 tbs)|
|Plain gelatin||1 Tablespoon (1 Envelope)|
|Herb seasoned mayonnaise||To Taste|
Soak the gelatin in a cup of the cold bouillon; heat the remainder of bouillon; add gelatin and stir until dissolved.
Pour into 1 large mold or three individual molds.
Let chill until it begins to set;, then place eggs in the gelatin; allow to congeal thoroughly, and serve, 2 eggs for each serving.
If in individual molds, have molds large enough to hold 2 eggs.