Deviled Eggs in Tomato Aspic

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* Exported from MasterCook *

 

Deviled Eggs in Tomato Aspic

 

Recipe By :Southern Living: The Salad Cookbook / pg. 19

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 hard-cooked eggs

1/4 cup mayonnaise

2 teaspoons prepared mustard

2 tablespoons minced onion

1/4 teaspoon salt

dash pepper

2 tablespoons stuffed olives -- chopped

1 package seasoned tomato gelatin (3-oz.)

 

Cut the eggs into halves lengthwise and remove and mash the yolks.

Blend the yolks with mayonnaise, mustard, onion, salt, pepper and

olives. Stuff the yolk mixture into egg whites and place the halves to-

gether. Chill. Prepare the gelatin according to pkg. directions, then pour

the remaining gelatin over eggs. Chill until firm. Unmold onto platter and

garnish as desired.

 

Source:

" Mrs. Wilbur Williams, Baton Rouge, Louisiana "

S(MC Formatted by):

" muktuk99504 "

Copyright:

" 1979 Oxmoor House, Inc. "

Yield:

" 4 - 6 servings "

 

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Per Serving (excluding unknown items): 102 Calories; 12g Fat (96.7% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg

Cholesterol; 243mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0