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Egg Salads En Gelee

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  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
  Salt 1 Dash
  Iceberg lettuce head 1⁄2 Medium
  Paprika To Taste
  Parsley 1 Tablespoon

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 367 Calories from Fat 165

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 4.8 g23.9%

Trans Fat 0 g

Cholesterol 490.6 mg163.5%

Sodium 2865.5 mg119.4%

Total Carbohydrates 15 g4.9%

Dietary Fiber 2.4 g9.8%

Sugars 8.3 g

Protein 38 g75.7%

Vitamin A 62.3% Vitamin C 40.6%

Calcium 11.1% Iron 17.9%

*Based on a 2000 Calorie diet

Egg Salads En Gelee Recipe