Easter Egg Salad

• 1 (3 ounce) package gelatin, any flavor
• 1 teaspoon lemon juice
• 14 cup finely chopped celery
• 14 cup finely chopped carrot
• 12 eggs
• lettuce leaf, garnish
• mayonnaise, garnish

1. Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken; use something sharp to poke inside and break the yolk; pour out the yolk & whites; Set the shells aside to dry out.
2. Mix the gelatin in bowl according to package instructions; Add the lemon juice and vegetables; stir.
3. Then pour the fruit salad into the egg shell opening.
4. Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups.
5. Chill until the gelatin is firm (overnight if possible).
6. Serve by breaking away the egg shell and placing the resulting egg shape on lettuce leaves, and top with a dollop of mayonnaise.

lemon juice, celery, carrot, eggs, lettuce leaf, mayonnaise

Taken from www.food.com/recipe/easter-egg-salad-166154 (may not work)