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Deviled Egg Mold

Sue Behringer

Deviled Egg Mold

                -Ann Gravatt

1 envelope Knox gelatin

½ cup water

1 tsp. salt

2 T lemon juice

¼ tsp. Worcestershire sauce

1/8 tsp. cayenne pepper

¾ cup mayonnaise

11/2 tsp. grated onion

½ cup diced celery

1/4cup finely diced green pepper

¼ cup chopped pimento

4 chopped hard cooked eggs

 

Sprinkle gelatin on water to soften.  Place over low heat and stir until dissolved.  Remove and add salt, lemon juice, Worcestershire and pepper.  Cool.  Stir in mayonnaise.  Fold in remaining ingredients and turn into 3 cup mold.  Chill and unmold.

NOTE:  I usually always double this recipe and it does fine.  Also, I  grate the eggs with a mouli grater which makes it easier to spread.