Deviled Egg Mold Recipe

Name: Deviled Egg Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope Knox unflavored gelatine; 1/2 c. water; 1 tsp. salt; 2 Tbsp. lemon juice; 1/4 tsp. Worcestershire sauce; 1/8 tsp. cayenne pepper; 3/4 c. mayonnaise; 1 1/2 tsp. grated onion; 1/2 c. finely diced celery; 1/4 c. finely diced green pepper; 1/4 c. chopped pimento; 4 hard-cooked eggs, chopped

Servings: persons

1 envelope Knox unflavored gelatine
1/2 c. water
1 tsp. salt
2 Tbsp. lemon juice
1/4 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
3/4 c. mayonnaise
1 1/2 tsp. grated onion
1/2 c. finely diced celery
1/4 c. finely diced green pepper
1/4 c. chopped pimento
4 hard-cooked eggs, chopped

1
Sprinkle
2
gelatine
3
on water to soften.
4
Place over low heat and
5
stir
6
until gelatine is dissolved.
7
Remove from heat and
8
add salt, lemon
9
juice, Worcestershire sauce and cayenne pepper. Cool.
10
Stir
11
in mayonnaise.
12
Fold in remaining.
13
Turn into a
14
3 cup
15
mold or individual molds and chill until firm. Unmold by dipping
16
mold
17
in
18
warm
19
water.
20
Garnish with salad greens and green pepper or parsley.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 envelope Knox unflavored gelatine, 1/2 c. water, 1 tsp. salt, 2 Tbsp. lemon juice, and more.

Yes, Deviled Egg Mold falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deviled Egg Mold

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