Party Egg Salad Recipe

Name: Party Egg Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1 (3 oz.) pkg. lemon flavor gelatin; 1 c. hot water; 1/2 c. cold water; 2 Tbsp. vinegar; 1/2 c. mayonnaise; 1/2 tsp. salt; 1/2 tsp. curry powder or dry mustard; 4 hard-cooked eggs, finely chopped; 1/2 c. diced celery; 1/4 c. diced green pepper; 2 Tbsp. chopped parsley

Servings: persons

1 (3 oz.) pkg. lemon flavor gelatin
1 c. hot water
1/2 c. cold water
2 Tbsp. vinegar
1/2 c. mayonnaise
1/2 tsp. salt
1/2 tsp. curry powder or dry mustard
4 hard-cooked eggs, finely chopped
1/2 c. diced celery
1/4 c. diced green pepper
2 Tbsp. chopped parsley

1
Dissolve gelatin in hot water.
2
Add 1/2 cup cold water, vinegar, mayonnaise, salt and curry powder; beat well with rotary beater or blender.
3
Pour into freezing tray or metal loaf pan. Chill in freezing unit until firm, about 1 inch from pan edge, but still soft in center (about 20 minutes).
4
Beat with electric mixer or blender until fluffy and thick.
5
Fold in eggs, celery, green pepper and parsley.
6
Pour into an 11 x 7-inch pan or dish. Chill in refrigerator until firm.
7
Makes 4 to 6 servings.

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

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 11 ingredients. The key ingredients include: 1 (3 oz.) pkg. lemon flavor gelatin, 1 c. hot water, 1/2 c. cold water, 2 Tbsp. vinegar, and more.

Yes, Party Egg Salad falls under the Salads 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.

Party Egg Salad

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