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Old - Time Molded Egg Salad
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A great salad for a summer outdoor meal.
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| What You Need: |
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1 envelope unflavored gelatin
¼ cup cold water
2 tablespoons fresh lemon juice
1 cup mayonnaise
½ cup chopped celery
2 tablespoons chopped green pepper
2 tablespoons pickle relish
2 tablespoons chopped onion
4 hard-cooked eggs, shelled and sliced
Salt, pepper to taste
Endive or salad greens, washed and dried
2 medium-sized tomatoes, peeled and cut into wedges
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| How To Cook: |
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1. Soften gelatin in cold water and lemon juice in a small saucepan or top of a double boiler.
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2. Heat over simmering water until dissolved. Cool to lukewarm; combine with mayonnaise in a medium bowl.
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3. Beat until smooth; chill until mixture thickens slightly. Carefully fold in celery, pepper, relish, onion, and eggs.
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4. Season with salt and pepper. Turn into a 4 cup-mold. Chill several hours until firm.
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5. When ready to serve, place endive or greens on a serving dish and unmold egg salad over them.
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6. Serve garnished with tomato wedges.
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