Deviled Egg Salad - cooking recipe

Ingredients

1 envelope Knox gelatine
1/2 c. water
1 tsp. salt
2 Tbsp. lemon juice
1/2 tsp. pepper
1/4 tsp. Worcestershire sauce
3/4 c. mayo (Best Foods)
1 1/2 tsp. grated onion
1/2 c. finely diced onion
1/4 c. finely chopped chives
1/2 c. stuffed olives
4 hard-cooked eggs, chopped

Preparation

Sprinkle gelatine on water to soften.
Dissolve over low heat. Add salt, lemon juice, Worcestershire and pepper; let cool.
Stir in mayo and fold in remaining ingredients.
This fills a 3-cup mold.
I double recipe.
Enjoy.