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Stuffed Egg Luncheon Salad

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Ingredients
  Hard cooked eggs 6
  Grated onion 1 Teaspoon
  Lemon juice 1 Tablespoon
  Sardines 6 Small, mashed
  Mayonnaise 2 Tablespoon
  Condensed consomme 1 Can (10 oz)
  Plain gelatin 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1.
Halve the eggs lengthwise and remove the yolks to a small bowl.
2.
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.
3.
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.
4.
Pour the consomme over the eggs and chill until firm.
Unmold the eggs onto lettuce leaves and serve with tomato quarters.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Salad
Ingredient: 
Egg
Interest: 
Healthy

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