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Egg Salad Mold

Veggie.Lover's picture
Ingredients
  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
  Salt 1 Teaspoon
  Pepper To Taste
  Unflavored gelatin 1 Tablespoon (1 Package)
  Cold water 1⁄3 Cup (5.33 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy

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