Jellied Deviled Egg Salad
|Lemon flavored gelatin||6 Ounce|
|Hot water||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Hot pepper sauce||1 Dash|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped stuffed olives||1⁄3 Cup (5.33 tbs)|
Dissolve gelatin and salt in hot water.
Add cold water, vine- gar and pepper sauce.
Pour into a 9x5x3-inch loaf pan to a depth of 1/4 inch.
Chill this layer until almost firm.
Chill remaining gelatin mixture until slightly thickened.
Spread tops of deviled egg halves with a small amount of slightly thickened gelatin.
Chill until firm, Carefully invert egg halves on chilled gelatin layer.
Fold celery and olives into remaining slightly thickened gelatin.
Turn into loaf pan over eggs.
Chill until firm.
Unmold and cut into slices.
Serve on salad greens with mayonnaise.