Molded Egg Salad with Lemon Mustard Mayonnaise

Name: Molded Egg Salad with Lemon Mustard Mayonnaise
Ingredients: ¼ cup cold water; 10 large hard-cooked eggs, at room temperature; 1 envelope unflavored gelatin; Salt and white pepper; 3 tablespoons lemon juice; Salt and white pepper; ¾ cup mayonnaise; 2 tablespoons Dijon mustard; 3 scallions; 1 tablespoon chopped fresh chives

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

I have made this perfectly molded dip dozens of times for parties, with great success. The recipe doubles and triples beautifully. I have used all sizes of heart-shaped cake pans in place of the usual fluted or melon-shaped mold. It is good with Lowfat Garlic Crostini, Garlic Pita Toasts, Whole Wheat Pita, or Naan.

Ingredients

Method