Egg Salads En Gelee
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Condensed beef broth||10 1⁄4 Ounce (1 Can)|
|Hard-cooked eggs||2 , shelled|
|Low calorie mayonnaise||2 Tablespoon|
|Iceberg lettuce head||1⁄2 Medium|
1. Soften gelatin in beef broth in a small saucepan.
Heat slowly, stirring constantly, until gelatin dissolves; pour into a shallow pan, 8x8x2.
Chill several hours, or until set (Tip: To speed setting, place pan of gelatin in another pan of ice and water).
2. Cut eggs crosswise into thin slices; carefully remove yolks and place in a small bowl.
Set aside 18 of the prettiest white rings, then add remainder to egg yolks; mash well with a fork.
Blend in mayonnaise and salt.
3. Shred lettuce coarsely; divide evenly among 6 salad plates.
Cut gelatin mixture into tiny cubes or press through a sieve into a small bowl; spoon over lettuce.
Place 3 egg-white rings on top of gelatin on each plate; spoon egg-yolk mixture into centers.
Sprinkle filled egg rings with paprika and garnish plates with parsley.
Weight-watcher's serving: 1/2 cup shredded lettuce, about 1/4 cup gelatin, and 3 filled egg rings.