Serves: 4
Total Calories: 237
1. Press warm eggs through a sieve set aside. Soak gelatin in 1/4 cup cold chicken broth.
2. Boil remaining 1/2 cup chicken broth add lemon juice and gelatin. Stir until gelatin is dissolved cool until slightly thickened.
3. 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 Mayonnaise and garnish with tomato and olives.
This Molded Egg Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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