1/4 cup of unflavored gelatin
2 cups of cold water
2 cups of mayonnaise
1/4 cup of prepared mustard
salt to taste
12 hard-boiled, peeled, and diced eggs
4 cups of drained canned peas
2 cups of chopped pickle
2 cups of grated cheddar cheese
1/4 cup of finely chopped onion
tomato wedges, egg wedges, and salad for garnish
1/4 cup of unflavored gelatin
2 cups of cold water
2 cups of mayonnaise
1/4 cup of prepared mustard
salt to taste
12 hard-boiled, peeled, and diced eggs
4 cups of drained canned peas
2 cups of chopped pickle
2 cups of grated cheddar cheese
1/4 cup of finely chopped onion
tomato wedges, egg wedges, and salad for garnish
In a medium-sized bowl, combine the gelatin with water and let it rest for 4-5 minutes
Place the bowl over low heat, stirring constantly, until the gelatin is dissolved
Add the mayonnaise to the gelatin mixture and stir well
Add the mustard and salt
In a separate bowl, mix together the eggs, peas, pickle, cheese, and onion
Combine the egg mixture with the gelatin mixture and stir well
Pour into a 30 cm x 25 cm x 5 cm mold
Cover with plastic wrap and refrigerate for 6-8 hours or overnight
Cut into quads and serve on lettuce leaves
Garnish with egg wedges, tomato wedges, and pickle strips
Serves 12.
