* Deviled Egg Mold *
A savory, colorful molded egg salad featuring tangy lemon, Worcestershire, and cayenne pepper, perfect for elegant appetizers or brunch gatherings. Bright and flavorful.
Ingredients
- 1 envelope Knox gelatine (unflavored) ⓘ
- 1/2 cup water ⓘ
- 1 teaspoon salt ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
- 3/4 cup mayonnaise ⓘ
- 1 1/2 teaspoons grated onion ⓘ
- 1/2 cup finely diced celery ⓘ
- 1/2 cup finely diced green pepper
- 1/4 cup chopped pimento ⓘ
- 4 large eggs, chopped ⓘ
Instructions
- Sprinkle unflavored gelatine on water to soften.
- Place over low heat and stir until dissolved.
- Remove from heat and add salt, lemon juice, Worcestershire sauce, and cayenne pepper; cool.
- Stir in mayonnaise and fold in grated onion, diced celery, diced green pepper, chopped pimento, and chopped eggs.
- Turn mixture into a 3-cup mold or individual molds and chill until firm.
- Unmold on a plate and decorate, if desired.
Nutrition & Diet Analysis (per serving)
464
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).