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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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This pretty mold is an attractive way to display egg salad. My family enjoys hearty helpings on crackers for a snack or on bread for lunch. Ingredients:
12 hard-cooked eggs |
2 cups mayonnaise |
1-1/2 cups finely chopped celery |
1/4 cup finely chopped green pepper |
1/4 cup sweet pickle relish |
2 tablespoons lemon juice |
1/2 teaspoon salt |
2 envelopes unflavored gelatin |
1/2 cup cold water |
Directions:
1. In a large bowl, combine the eggs, mayonnaise, celery, green pepper, pickle relish, lemon juice and salt; set aside.
2. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until dissolved. Immediately drizzle over egg mixture.
3. Quickly transfer to a 7-cup mold coated with cooking spray. Cover and refrigerate for 8 hours or overnight. Unmold; serve with crackers or bread. Yield: 6 cups.
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