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Easter Egg Salad

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Recipe

If you like egg salads, this one is worthy to try!

 

Yield

4 servings

Prep

6 min

Cook

3 min

Ready

9 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 each gelatin, unflavored
1 small box, any flavor
* Camera
1 teaspoon lemon juice
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¼ cup celery
finely chopped
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¼ cup carrots
finely chopped
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12 each eggs
shells
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1 x lettuce
as eeded
* Camera
1 x mayonnaise
as needed
* Camera

Ingredients

Amount Measure Ingredient Features
1 each gelatin, unflavored
1 small box, any flavor
* Camera
5 ml lemon juice
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59 ml celery
finely chopped
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59 ml carrots
finely chopped
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12 each eggs
shells
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1 x lettuce
as eeded
* Camera
1 x mayonnaise
as needed
* Camera

Directions

Mix gelatin in bowl according to package instructions.

Add the lemon juice and vegetables; stir.

Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed.

Dry the shells, then pour the fruit salad into the opening.

Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups.

Chill until the gelatin is firm (overnight if possible).

Break away the egg shell, place on lettuce, and top with mayonnaise.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 19361% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 558mg 186%
Sodium 195mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 33g
Vitamin A 40% Vitamin C 2%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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