Easter Egg Salad Recipe

Origin: America Period: Traditional

Ingredients

90g package of gelatine (any flavour)
1 tsp lemon juice
120g finely-chopped celery and carrots
12 egg shells
Lettuce
Mayonnaise
cayenne pepper

Easter Egg Salad Preparation:

Method:

Mix gelatine in a bowl according to package instructions then add the lemon juice and vegetables and stir.

Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with clingfilm and place the eggs in egg-cups or muffin tins to set. Chill in the fridge until the gelatine is firm (overnight if possible). Then break away the egg shell, place on lettuce leaves and top with mayonnaise and a dusting of cayenne pepper.

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