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Egg Salad Molds

Chef.at.Home's picture
Ingredients
  Hard cooked egg 6
  Melted butter 2 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Mayonnaise 2 Tablespoon
  Red caviar 3 Tablespoon
  Ripe tomato slices 10 (Small Sized)
  Stuffed olives 10
  Crisp greens 1⁄2 Cup (8 tbs)
  French dressing 1⁄2 Cup (8 tbs)
Directions

1. Set 8 to 10 small fancy molds in the refrigerator to chill until the mixture is ready. Rinse with cold water but do not dry them.
2. Chop the eggs very fine, mix with all other ingredients except olives and tomato slices. Add caviar last, so as not to crush it.
3. Pack into the molds. Chill until firm, 1 hour or longer.
4. Unmold each on a chilled tomato slice, top with an olive. These may be used as hors d'oeuvre, or may be served on crisp greens as a salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy

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