Egg Custard with Pickles

Name: Egg Custard with Pickles
Yield: 4
Ingredients: 1 envelope of unflavored gelatin; 1/4 cup of cold water; 2 tablespoons of lemon juice; 1 cup of mayonnaise; 2 tablespoons of prepared mustard; 1/2 cup of chopped green onion; 2 tablespoons of chopped green pepper; 2 tablespoons of chopped pickles; 2 tablespoons of chopped onion; 4 hard-boiled eggs, peeled and chopped; Salt and black pepper to taste; To garnish:; lettuce leaves; 2 medium tomatoes, cut into wedges

1
1 envelope of unflavored gelatin
2
1/4 cup of cold water
3
2 tablespoons of lemon juice
4
1 cup of mayonnaise
5
2 tablespoons of prepared mustard
6
1/2 cup of chopped green onion
7
2 tablespoons of chopped green pepper
8
2 tablespoons of chopped pickles
9
2 tablespoons of chopped onion
10
4 hard-boiled eggs, peeled and chopped
11
Salt and black pepper to taste
12
To garnish:
13
lettuce leaves
14
2 medium tomatoes, cut into wedges

Ingredients

1
1 envelope of unflavored gelatin
2
1/4 cup of cold water
3
2 tablespoons of lemon juice
4
1 cup of mayonnaise
5
2 tablespoons of prepared mustard
6
1/2 cup of chopped green onion
7
2 tablespoons of chopped green pepper
8
2 tablespoons of chopped pickles
9
2 tablespoons of chopped onion
10
4 hard-boiled eggs, peeled and chopped
11
Salt and black pepper to taste
12
To garnish:
13
lettuce leaves
14
2 medium tomatoes, cut into wedges

Directions

1
Dissolve the gelatin in cold water
2
Heat it gently to dissolve the gelatin
3
Let it cool slightly and add the lemon juice
4
Add the mayonnaise and mix well
5
Refrigerate until it thickens a bit
6
Add the remaining ingredients except for garnish
7
Pour into a ring mold with a 7.75 inch diameter and 1.95 inch height, and refrigerate for several hours or until firm
8
To serve, unmold and garnish with lettuce leaves and tomato wedges
9
Serves 4.