Deviled Egg Mold

• 1 envelope Knox unflavored gelatine
• 1/2 c. water
• 1 tsp. salt
• 2 Tbsp. lemon juice
• 1/4 tsp. Worcestershire sauce
• 1/8 tsp. cayenne pepper
• 3/4 c. mayonnaise
• 1 1/2 tsp. grated onion
• 1/2 c. finely diced celery
• 1/4 c. finely diced green pepper
• 1/4 c. chopped pimento
• 4 hard-cooked eggs, chopped

1. Sprinkle
2. gelatine
3. on water to soften.
4. Place over low heat and
5. stir
6. until gelatine is dissolved.
7. Remove from heat and
8. add salt, lemon
9. juice, Worcestershire sauce and cayenne pepper. Cool.
10. Stir
11. in mayonnaise.
12. Fold in remaining.
13. Turn into a
14. 3 cup
15. mold or individual molds and chill until firm. Unmold by dipping
16. mold
17. in
18. warm
19. water.
20. Garnish with salad greens and green pepper or parsley.

unflavored gelatine, water, salt, lemon juice, worcestershire sauce, cayenne pepper, mayonnaise, onion, celery, green pepper, pimento, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1019810 (may not work)