Eggs & Bacon jelly
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Instant chicken broth||1 1⁄2 Ounce (1 Envelope)|
|Water||1 1⁄2 Cup (24 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Cider vinegar||2 Teaspoon|
|Grated onion||1 Teaspoon|
|Prepared horseradish||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Bacon slices||6 , crumbled|
|Hard-cooked eggs||4 , shelled and sieved|
1. Combine gelatin, chicken broth and water in a small saucepan; heat, stirring constantly, until gelatin dissolves.
2. Beat in mayonnaise or salad dressing, vinegar, onion, horseradish, salt and cayenne pepper. Pour into a shallow pan; chill in freezer 20 minutes, or until firm at edges.
3. Spoon into a bowl; beat until fluffy. Fold in bacon and eggs; spoon into a 3-cup mold. Chill until firm.
4. Unmold onto a serving plate. Garnish with sieved hard-cooked egg yolk.