Egg Salad Mold
|Unflavored gelatin||3 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Boiling water||3 Cup (48 tbs)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Hard boiled eggs||6|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green olives||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
Sprinkle gelatin over cold water in bowl.
Add boiling water, sugar, and lemon juice; stir until gelatin and sugar are dissolved.
Cut eggs in half; remove yolks.
Mash yolks in small bowl; mix with 1/3 of gelatin mixture.
Stir in mayonnaise; pour into decorative nonmetal mold.
Chill until firm; sprinkle with parsley.
Chill remaining gelatin until thickened.
Chop egg whites; add to gelatin.
Add celery, olives, salt, and pepper; stir until well mixed.
Spoon over parsley in mold; chill until firm.
Un-mold onto serving plate; garnish with hard-boiled egg slices and parsley sprigs.
Top can be garnished with green peas and mushrooms, if desired.