Deviled egg salad
Deviled egg salad
Ingredients/Components
- pkg - 1 oz
- cold water - 1/4 c
- cider vinegar - 2 Tbsp
- lettuce leaves - 1 item
- catsup - 1/4 c
- mayonnaise - 1/2 c
- grated onion - 1 tsp
- unflavored gelatin - 1 pkg
- green pepper chopped - 1/4 c
- drops hot sauce - 3 item
- celery chopped - 1/4 c
- fresh parsley chopped - 2 Tbsp
- hard boiled eggs chopped fine - 6 item
How to make deviled egg salad:
Soften gelatin in saucepan with water. Let stand 1 minute. Place over medium heat until dissolved. Remove from heat; stir in catsup and vinegar. Combine cream cheese and mayonnaise; beat until smooth. Add gelatin mixture, onion and hot sauce. Stir well. Chill until consistency of unbeaten egg white. Fold in eggs, green pepper, celery, parsley and lettuce leaves. Spoon into lightly oiled, 1 quart mold. Chill overnight and unmold on lettuce lined plate. Serves 6 to 8.Recipe categories: Eggs/dairy, Salads, Greens.
Rating:
Related ingredients:
sugar, chopped pecans, salt, cheese, finely chopped parsley
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