Return to Content

Egg Ring Salad

by

Ingredients:

  • 8 hardboiled eggs, put through ricer
  • 1 large onion, chopped fine
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped pimiento
  • salt and vinegar to taste
  • 2 tablespoons mayonnaise
  • 1 envelope gelatin

Instructions:

Soak 1 envelope gelatin in 1/2 cup cold water 10 minutes. Add 1 cup boiling water to dissolve. Mix all together. Put in ring mold. Chill until firm. Unmold and fill the center with chopped cucumbers, mixed vegetables or potato salad.
Updated Tuesday, October 16th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111