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Eggs & Bacon Jelly's picture
  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
  Salt 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.

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