Stuffed Egg Luncheon Salad
|Hard cooked eggs||6|
|Grated onion||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Sardines||6 Small, mashed|
|Condensed consomme||1 Can (10 oz)|
|Plain gelatin||1 Tablespoon|
Halve the eggs lengthwise and remove the yolks to a small bowl.
Mash the yolks and blend in the onion, lemon juice, sardines, salt and pepper to taste, and enough mayonnaise to blend well.
Fill the whites with this mixture and press together.
Put each egg in a custard cup.
Add enough water to the consomme to make 1 pint.
Soften the gelatin in a little of the consomme, heat the rest of it, and stir in the gelatin, continuing to stir until gelatin is dissolved.
Pour the consomme over the eggs and chill until firm.
Unmold the eggs onto lettuce leaves and serve with tomato quarters.