Deviled Egg Salad Mold

DeviledEggSaladMoldbfLOHey – I said I was going to make this thing, didn’t I? Well, OK, I WOULD’VE said I was going to make this if my logic board thingy hadn’t fallen down and gone boom or whatever logic boards do when they don’t feel like playing any more. In any event, you voted, and I decided, ermmm, to make this molded egg salad (AND serve it to friends!). And it was pretty darned tasty, too! OK, so it DIDN’T come out looking all sleek and shiny like the one in the ad – and I DID add a bit of French’s yellow mustard to the mix for a bit of zest (how did people eat all this bland food?); I still think it looked kinda cunning DeviledEggSaladon a bed of spinach and romaine – and went over pretty well (spread on crackers) with our end-o-the-season game night guests. I should note, however, that despite the ad copy – this was a far bigger hit with the women in attendance than the men, so take THAT mid-century copywriters; “dish to delight a man” my Aunt Fanny!

Really, truly, honestly – I would make this again, with only a few minor additional adjustments; the main one being to use a less ‘detailed’ mold – I begin to see why this complicated little design was 2.99 at the Goodwill store. I think a simpler shape will yield a cleaner final product – the eggs and peppers and stuff being a bit too chunky for all the fiddly bits of the mold I used. And speaking of chunky; I will probably chop the eggs up much more finely next time – or push them through an egg sieve so the main texture will come from the veggies. But, enough quibbling – let’s devil and mold some egg, shall we?

•1 envelope unflavored gelatin
•1/2 cup water
•1 tsp salt
•2 tbsp lemon juice
•1/4 tsp Worcestershire sauce
•1/8 tsp cayenne
•3/4 cup mayonnaise
GelatinSoftenbfLO•1 tbsp French’s mustard
•1-1/2 tsp grated onion
•1/2 cup finely diced celery
•1/4 cup finely diced green pepper
•1/4 cup chopped pimiento
•4 hard-cooked eggs, chopped
•3-cup mold, or, go dainty with single-serve individual molds.

Note: the original recipe mixture was looking a might tame – even with that whole 1/8 tsp(!) of cayenne, so I added a bit of mustard, keeping to the classic yellow ‘kid’s stuff’ to fit the era.

GelatinSpicesbfLOSprinkle gelatin over water in a sauce pan and let stand for a minute or so to soften – it’ll look sort of foamy.

Heat on low, stirring, until the gelatin is dissolved. Remove from heat and add salt, lemon juice, Worcestershire sauce and cayenne pepper.  Allow to cool, then stir in the mayonnaise and mustard (I ended up using a whisk).

Fold in remaining ingredients and turn into your mold.

EggMoldPouredbfLOCover and chill at least overnight, until firm.

To unmold: loosen around the edge with the tip of a paring knife, then dip the mold in warm water to the height of the gelatin. Place your serving dish on top of mold and turn upside down. Shake, holding dish tightly to mold.

Amaze your friends and confound your enemies – you have now made a savory jello mold!

The original recipe called for serving this with additional mayonnaise or salad dressing, but no one thought it was needed. MAYBE, if I serve this as a salad course (in cunning little individual molds, of course), I’d offer it with some poppy seed dressing on the side; it’s your call.

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