Amish After-Easter Hard-Boiled Egg Veggie Cream Cheese Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Got Eggs? Hard-boiled? Have I got a recipe for you! Made originally in the Fifties and still good today. Ingredients:
8 ounces cream cheese, softened |
1 cup celery, cut fine |
1 cup cucumber, cut fine |
1 small onion, cut fine |
3 eggs, hard-boiled, cut fine |
3 tablespoons mayonnaise |
3 ounces lemon jell-o gelatin |
Directions:
1. Mix celery, cucumber and onion together and salt to taste.
2. Dissolve 1 package lemon Jello in 1 cup boiling water.
3. Mix cream cheese and mayo together and add other ingredients. Add Jello last when cool.
4. Refrigerate until set.
5. Cooking time is setting time.
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