Serves: 8
Total Calories: 315
1. Sprinkle gelatin over chicken broth in a small saucepan let soften 5 minutes. Over low heat stir gelatin until dissolved, about 2 to 3 minutes. Cool mixture, then blend in mayonnaise, parsley, green onion, lemon juice and garlic salt. Refrigerate until syrupy, about 2 to 3 minutes.
2. Sprinkle eggs with salt and pepper stir into mayonnaise mixture. Pour into a 3 1/2 -cup mold or into individual molds. Refrigerate until firm, about 3 to 4 hours. Unmold on lettuce and garnish with pimiento.
This Egg Salad Mold recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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