Egg Salad Mould

Ingredients

• 1 family box lemon gelatine (double)
• 2 c. hot water
• 2 c. cold water
• 12 hard-cooked eggs, diced
• 5 sweet pickles, diced
• 5 sticks celery, diced
• 1 onion, diced
• 24 stuffed olives, sliced

Directions

Dissolve gelatine in hot water; add cold water. Chill until thickened about 30 minutes. Mix remaining ingredients and fold into gelatine.

Chill until firm.

Serve on bed of lettuce - garnish with pickled crab apples, pickled beets and onions. Yield: 8 servings.

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