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Easter Egg Salad


1 x 3-oz. package of gelatine, any flavour
1 teaspoon lemon juice
cup finely chopped celery and carrots
12 egg shells


Mix gelatine in bowl according to package instructions. Add the lemon juice and vegetables; 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 cellophane or adhesive tape, and set into custard or muffin cups. Chill until the gelatine is firm (overnight if possible). Then break away the egg shell, place on lettuce and top with mayonnaise.

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