Name: Jellied Egg Salad
Yield: Makes 8 large servings
Ingredients: 1 tsp. salt; 6 hard-cooked eggs, chopped (reserve 1 egg yolk for garnish); 4 tblsp. pickle relish, drained; 1 c. mayonnaise; 2 tblsp. chopped pimiento; ¼ c. chopped onion; 2 c. cold water; 1¼ c. boiling water; 3 tblsp. lemon juice; 2 (3 oz.) pkgs. lemon flavor gelatin

Preparation info

Makes
8
large servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Serve as main course for supper with toasted cheese sandwiches, peas

Ingredients

2 (3 oz.) pkgs. lemon flavor gelatin
1¼ c. boiling water

Supper
Main course
Lunch
Vegetarian
Gluten-free

Method

Dissolve gelatin in boiling water. Add cold water and chill in refrigerator until syrupy. Stir in lemon juice, mayonnaise, pickle relish, salt, onion and pimiento. Fold in eggs.
Spoon into a 2-qt. mold. Chill until firm. Serve on lettuce or watercress; garnish salad with sieved hard-cooked egg yolk.

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