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Egg Salad Mold |
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Serves: 8
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1 envelope unflavored jello
1/2 cup chicken broth cold
1 cup mayonnaise commercial or Basic
1 tablespoon parsley minced fresh
1 tablespoon green onions minced
1 tablespoon lemon juice fresh
1/8 teaspoon garlic salt
12 eggs hard-cooked, chopped
1/2 teaspoon salt
Freshly ground white pepper to taste
Salad greens
Pimiento
Sprinkle gelatin over chicken broth in a small saucepan; let soften 5 minutes. Over low heat stir gelatin until dissolved, about 2 to 3 minutes. Cool mixture, then blend in mayonnaise, parsley, green onion, lemon juice and garlic salt. Refrigerate until syrupy, about 2 to 3 minutes. Sprinkle eggs with salt and pepper; stir into mayonnaise mixture. Pour into a 3 1/2 -cup mold or into individual molds. Refrigerate until firm, about 3 to 4 hours. Unmold on greens and garnish with pimiento.
Note: Can be molded in a small loaf pan, sliced and made into an egg salad sandwich.
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