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Jellied Egg Salad
Preparation info
- Makes
8
large servings - Difficulty
Easy
Appears in
Published 1972
Serve as main course for supper with toasted cheese sandwiches, peas
Ingredients
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.