Egg Salad Mold
|Hard cooked eggs||12|
|Finely chopped celery||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Finely chopped gherkins||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Package)|
|Cold water||1⁄3 Cup (5.33 tbs)|
In large bowl, mash eggs; stir in celery, mayonnaise, gherkins, onion, parsley, mustard, salt, and pepper to taste.
In saucepan, sprinkle gelatin over water; heat over low heat until dissolved. Pour into egg mixture and mix well. Turn into lightly oiled 8-cup (2 L) mould or 9- x 5-inch (2 L) loaf pan. Refrigerate until firm, at least 4 hours or overnight.
To unmould salad, loosen edge with knife; invert onto serving plate. Place hot damp cloth over mould; shake to release.