Egg Salad Gelatin

Name: Egg Salad Gelatin
Yield: 10
Ingredients: 1 tablespoon unflavored gelatin; 1 cup mayonnaise; 1 cup finely chopped green onions; 1/2 cup pickled cucumber, finely chopped; 1/2 cup finely chopped pickle relish; 1 teaspoon salt; 1 teaspoon mustard; 1/8 teaspoon cayenne pepper; 14 hard-boiled eggs, diced; 1 bell pepper, sliced into 2.5 cm strips; fresh parsley

1
1 tablespoon unflavored gelatin
2
1 cup mayonnaise
3
1 cup finely chopped green onions
4
1/2 cup pickled cucumber, finely chopped
5
1/2 cup finely chopped pickle relish
6
1 teaspoon salt
7
1 teaspoon mustard
8
1/8 teaspoon cayenne pepper
9
14 hard-boiled eggs, diced
10
1 bell pepper, sliced into 2.5 cm strips
11
fresh parsley

Ingredients

1
1 tablespoon unflavored gelatin
2
1 cup mayonnaise
3
1 cup finely chopped green onions
4
1/2 cup pickled cucumber, finely chopped
5
1/2 cup finely chopped pickle relish
6
1 teaspoon salt
7
1 teaspoon mustard
8
1/8 teaspoon cayenne pepper
9
14 hard-boiled eggs, diced
10
1 bell pepper, sliced into 2.5 cm strips
11
fresh parsley

Directions

1
Combine 1/2 cup of water in a small saucepan and sprinkle with gelatin
2
Let it sit for 5 minutes, then bring to a low simmer and whisk until dissolved
3
Let it cool
4
Grease a mold or shape, large enough for 5-6 cups, lightly with oil
5
In a medium bowl, mix well the mayonnaise, green onions, pickles, pickle relish, salt, mustard, and cayenne pepper
6
Add the eggs and mix until everything is fully incorporated
7
Add the gelatin and mix again
8
Pour into the prepared mold and refrigerate for at least 4 hours or overnight
9
To unmold, run a knife around the edges
10
Flip onto a plate, cover with a warm, damp cloth, and gently shake to remove excess mold
11
Garnish with bell pepper strips and parsley
12
Serves 10-12.