Serves: 4
Total Calories: 219

6 eggs hard-cooked
1 tablespoon unflavored jello
3/4 cup chicken broth
3 tablespoons lemon juice fresh
3 tablespoons parsley minced fresh
3 tablespoons green onions minced
1 tablespoon celery minced
1/2 teaspoon dry mustard
2 teaspoons mayonnaise real
1/4 teaspoon salt or to taste
Few drops of hot pepper sauce or to taste
4 lettuce crisped
Eggless Herb Mayonnaise
1 tomato cut in 8 wedges
8 olives
8 green olives

Press warm eggs through a sieve set aside. Soak gelatin in 1/4 cup cold chicken broth. Boil remaining 1/2 cup chicken broth add lemon juice and gelatin. Stir until gelatin is dissolved cool until slightly thickened. Toss together eggs, parsley, onions, and celery. Add to gelatin mixture along with mustard, mayonnaise, salt, and hot pepper sauce. Rinse 4 4-ounce custard cups with cold water fill with egg mixture. Chill until set, about 1 1/2 hours. To unmold, dip cups briefly into hot water. With the tip of a small, sharp knife, cut around edge and invert onto lettuce-lined plates. Top each serving with a bit of Eggless Herb Mayonnaise and garnish with tomato and olives.

Note: Can be molded in a 2-cup mold and served with crackers as an appetizer.

Nutritional Facts:

Serves: 4
Total Calories: 219
Calories from Fat: 64

More Recipes from the Recipes For Healthy Living Cookbook:
Cheesy Applesauce Salad
Fruit And Lettuce Bowl
Hot Broccoli-New Potato Salad
Molded Egg Salad