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Full Online Book HomeLearning KitchenEggs - Egg Salad Mold
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Eggs - Egg Salad Mold Post by :granknee Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1905

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Eggs - Egg Salad Mold

1 small lemon jello
2 (8 oz.) cream cheese
1 c. chopped celery
1 small onion, grated
6 or 7 hard-boiled eggs
3 Tbsp. mayonnaise
Salt


Mix cheese and mayonnaise; add salt. Set aside.

Dissolve jello in 1/2 cup hot water. Beat jello slowly into cheese mixture. Add 4 grated eggs, celery and onion.
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1 pkg. (3 oz.) cream cheese, softened 1/4 cup mayonnaise or salad dressing 1/2 tsp. prepared mustard 1/2 tsp. salt1/2 tsp. dill weed pinch of pepper 6 hard-cooked eggs, chopped1/2 cup chopped celery 1 can (2 1/4 oz.) sliced ripe olives, drained 2 tbsp. chopped onion 1 tbsp. chopped pimientos Bread or pita bread In a bowl, combine the first six ingredients. Mix well. Add eggs, celery,olives, onion and pimientos, mix well. Cover and chill for at least 1 hour.Serve on bread or pita bread, using about 1/2 cup for each sandwich.
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6 eggs, hard cooked and finely chopped 1 1/2 c. Swiss or Cheddar cheese, shredded 1 c. mayonnaise or salad dressing 2 Tbsp. fresh chives, chopped 1 tsp. prepared mustard 1/2 tsp. salt 4 to 5 medium tomatoes, chilled Dill weed, if desired In 1-quart bowl, combine all ingredients except tomatoes and stir gently. Cover; chill in refrigerator for about 2 to 3 hours. To serve, cut each tomato into sixths, cutting through to within 1 inch of stem end. Fill each tomato with 1/2 to 2/3 cup egg salad. Sprinkle top with dill weed, if desired.
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