Deviled Egg Mold

Name: Deviled Egg Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1 envelope Knox gelatine; 1/2 c. water; 1 tsp. salt; 2 Tbsp. lemon juice; 1/8 tsp. pepper; 1/4 tsp. Worcestershire sauce; 3/4 c. mayonnaise; 1 1/2 Tbsp. grated onion; 1/2 c. chopped celery; 1/4 c. chopped chives; 1/2 c. stuffed green olives; 4 hard-boiled eggs

Eats Now Editorial Team · Snacks & Appetizers

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Deviled Egg Mold – a delicious recipe with gelatine, water, salt, lemon juice, pepper, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

1 envelope Knox gelatine
1/2 c. water
1 tsp. salt
2 Tbsp. lemon juice
1/8 tsp. pepper
1/4 tsp. Worcestershire sauce
3/4 c. mayonnaise
1 1/2 Tbsp. grated onion
1/2 c. chopped celery
1/4 c. chopped chives
1/2 c. stuffed green olives
4 hard-boiled eggs

1
Sprinkle gelatine on water to soften.
2
Place over low heat to dissolve.
3
Cool.
4
Add salt, lemon juice, Worcestershire sauce and pepper.
5
Stir in mayonnaise.
6
Fold into remaining ingredients. This fills a 3-cup mold.
7
I double recipe.
8
Enjoy.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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 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.

Quick Info

Servings
4 servings
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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