2 soup spoons of unflavored gelatin
3/4 cup of cold water
3 1/2 cups of chicken broth
2 tablets of chicken broth
1/4 teaspoon of salt
2 soup spoons of vinegar
5 hard-boiled eggs, cut in half
1 1/2 soup spoons of mayonnaise
1 soup spoon of chopped hot sauce
2 soup spoons of spicy ketchup
1 soup spoon of mustard
1/2 soup spoon of English dressing
6 drops of pepper sauce
1/4 cup of grated carrot
1 soup spoon of chopped green onion
5 pimentos, cut into 4 pieces each
2 soup spoons of unflavored gelatin
3/4 cup of cold water
3 1/2 cups of chicken broth
2 tablets of chicken broth
1/4 teaspoon of salt
2 soup spoons of vinegar
5 hard-boiled eggs, cut in half
1 1/2 soup spoons of mayonnaise
1 soup spoon of chopped hot sauce
2 soup spoons of spicy ketchup
1 soup spoon of mustard
1/2 soup spoon of English dressing
6 drops of pepper sauce
1/4 cup of grated carrot
1 soup spoon of chopped green onion
5 pimentos, cut into 4 pieces each
Soak the gelatin in cold water and let it sit for 5 minutes
In a pot, mix half of the chicken broth, the tablets, and salt
Bring to a boil, then remove from heat
Add the softened gelatin and stir until dissolved
Add the remaining chicken broth and vinegar
Chill slightly
Cut the hard-boiled eggs in half, remove the yolks, and reserve the whites
Mash the yolks with a fork or pass through a fine-mesh sieve
Add the mayonnaise, hot sauce, spicy ketchup, mustard, English dressing, and pepper sauce
Mix well
Place the yolk mixture into the cooked egg whites
Chill until ready to use
Add the grated carrot and chopped green onion to the gelatin
Spread 2 cups of the gelatin mixture into a lightly oiled mold with a hole in the center, large enough for 6 cups
Arrange the eggs with the filling facing down, decoratively
Place the pimentos around the eggs
Spread the remaining gelatin over the top
Chill until firm
Serve after 10 hours.
