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Colony Egg Salad

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The colony egg salad is a cooked egg and vegetable molded salad. Spiced with nutmeg and cloves, the colony egg salad is flavored with french dressing, worcestershire sauce and lemon juice. The white wine lends a special taste to the colony egg salad and is in all very unique and satisfying to the palate.
  Hard cooked eggs 6 , finely chopped
  Green onions 6 , finely chopped
  Watercress sprigs 6 , finely chopped
  Celery stalk 1 , finely chopped
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Powdered cloves 1⁄4 Teaspoon
  Sweet pickle 2 Tablespoon, finely chopped
  Canned deviled ham 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Teaspoon
  French dressing 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Dry white wine 1 Cup (16 tbs)

Combine finely chopped eggs, onions, watercress, celery, salt, pepper, nutmeg, cloves, sweet pickle, ham and Worcestershire sauce.
Stir in French Dressing and capers.
Soften gelatin in cold water and lemon juice.
Heat wine and dissolve gelatin in wine.
Cool until mixture begins to thicken.
Stir in egg salad and pour into ring mold.
Unmold and fill ring with chicken or tuna fish salad.

Recipe Summary

Side Dish

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