Deviled Egg Mold - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
1/2 c. water
1 tsp. salt
2 Tbsp. lemon juice
1/4 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
3/4 c. mayonnaise
1 1/2 tsp. grated onion
1/2 c. finely diced celery
1/4 c. finely diced green pepper
1/4 c. chopped pimento
4 hard-cooked eggs, chopped

Preparation

Sprinkle
gelatine
on water to soften.
Place over low heat and
stir
until gelatine is dissolved.
Remove from heat and
add salt, lemon
juice, Worcestershire sauce and cayenne pepper. Cool.
Stir
in mayonnaise.
Fold in remaining.
Turn into a
3 cup
mold or individual molds and chill until firm. Unmold by dipping
mold
in
warm
water.
Garnish with salad greens and green pepper or parsley.