2 tablespoons of unflavored gelatin
3/4 cup of cold water
3 1/2 cups of chicken broth
2 packets of chicken broth powder
1/4 teaspoon of salt
2 tablespoons of vinegar
5 hard-boiled eggs
1 1/2 tablespoons of mayonnaise
1 tablespoon of chopped fresh parsley
2 tablespoons of hot ketchup
1 tablespoon of mustard
1/2 teaspoon of English mustard powder
6 drops of pepper sauce
1/4 cup of grated carrot
1 tablespoon of chopped scallion
5 green olives, pitted and cut into 4 pieces
2 tablespoons of unflavored gelatin
3/4 cup of cold water
3 1/2 cups of chicken broth
2 packets of chicken broth powder
1/4 teaspoon of salt
2 tablespoons of vinegar
5 hard-boiled eggs
1 1/2 tablespoons of mayonnaise
1 tablespoon of chopped fresh parsley
2 tablespoons of hot ketchup
1 tablespoon of mustard
1/2 teaspoon of English mustard powder
6 drops of pepper sauce
1/4 cup of grated carrot
1 tablespoon of chopped scallion
5 green olives, pitted and cut into 4 pieces
Grease a mold with oil to hold 6 cups
Soak the gelatin in cold water for 5 minutes
In a pot, mix half of the broth, packets, and salt
Bring to a boil, then remove from heat
Add the remaining broth and vinegar
Refrigerate until firm
Cut the eggs in half, remove the yolks, and reserve the whites
Mash the yolks with a fork or pass through a fine-mesh sieve
Add mayonnaise, parsley, ketchup, mustard, English mustard powder, and pepper sauce
Mix well
Cover the cooked egg whites with this mixture
Refrigerate until ready to use
Top the gelatin with grated carrot and chopped scallion
Spread 2 cups of gelatin in a reserved mold
Arrange eggs on top, decorative style, with filling below and olives around
Cover with remaining gelatin
Refrigerate until firm
Serve chilled.
