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Molded Egg Salad

Farm.Fares's picture
Ingredients
  Unflavored gelatin 1 Ounce (1 Envelope)
  Beef broth 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Onion 1 Teaspoon, grated
  Worcestershire sauce 1 Teaspoon
  Mayonnaise/Salad dressing 3⁄4 Cup (12 tbs)
  Hard-cooked eggs 5
  Celery 1 Cup (16 tbs), diced
  Green pepper 1⁄4 Cup (4 tbs), chopped
Directions

MAKING
1 In a bowl, soften gelatin in 1/4 cup of broth.
2 In a pan, heat rest of broth to boiling point.
3 Add softened gelatin, stirring until gelatin is dissolved.
4 Add in salt, onion and Worcestershire sauce.
5 Allow to cool.
6 Gradually pour into mayonnaise, stirring, to blend smoothly.
7 Reserving one egg for garnish, dice the rest.
8 Add in diced egg, celery and green pepper.
9 Put the mixture into individual molds.
10 Place in the refrigerator and chill until firm.
11 Unmold carefully on a dish.

SERVING
12 Serve, garnished with a slice of egg on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Egg
Cook Time: 
45 Minutes
Servings: 
4

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4.40909
Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 441 Calories from Fat 362

% Daily Value*

Total Fat 40 g61.8%

Saturated Fat 5.4 g26.8%

Trans Fat 0 g

Cholesterol 331.6 mg110.5%

Sodium 768.1 mg32%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.65 g2.6%

Sugars 1.7 g

Protein 16 g32%

Vitamin A 11.7% Vitamin C 13.5%

Calcium 5.8% Iron 6.6%

*Based on a 2000 Calorie diet

Molded Egg Salad Recipe