Easter Egg Salad
If you like egg salads, this one is worthy to try!
Yield
4 servingsPrep
6 minCook
3 minReady
9 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
gelatin, unflavored
1 small box, any flavor |
*
|
| 1 | teaspoon |
lemon juice
|
|
| ¼ | cup |
celery
finely chopped |
|
| ¼ | cup |
carrots
finely chopped |
|
| 12 | each |
eggs
shells |
|
| 1 | x |
lettuce
as eeded |
*
|
| 1 | x |
mayonnaise
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
gelatin, unflavored
1 small box, any flavor |
*
|
| 5 | ml |
lemon juice
|
|
| 59 | ml |
celery
finely chopped |
|
| 59 | ml |
carrots
finely chopped |
|
| 12 | each |
eggs
shells |
|
| 1 | x |
lettuce
as eeded |
*
|
| 1 | x |
mayonnaise
as needed |
*
|
Directions
Mix gelatin in bowl according to package instructions.
Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed.
Dry the shells, then pour the fruit salad into the opening.
Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups.
Chill until the gelatin is firm (overnight if possible).
Break away the egg shell, place on lettuce, and top with mayonnaise.
