From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS for Egg Mold:
INGREDIENTS for Icing:
TO PREPARE:
Soften gelatin in pickle juice, and dissolve in hot water. Add salt, cayenne pepper, lemon juice, and onion juice. Chill mixture in refrigerator until the consistency of cream. Mix eggs, mayonnaise, and Durkee Sauce. Combine with gelatin mixture and pour into a greased four-cup mold.
Chill several hours until firm. When ready to serve, unmold onto a platter. Ice mold with sour cream. Sprinkle caviar on top. Serve with crackers.
YIELDS: 1 (4-ounce) mold
- 2 (1/4-ounce) envelopes unflavored gelatin
- 1/4 cup cold sweet pickle juice
- 3/4 cup hot water
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 3 Tablespoons fresh lemon juice
- 1 teaspoon bottled onion juice
- 12 hard-cooked eggs, grated
- 2/3 cup mayonnaise
- 1/3 cup Durkee Famous Sandwich and Salad Sauce
INGREDIENTS for Icing:
- 1 pint sour cream
- 1 (2-ounce) jar black caviar
TO PREPARE:
Soften gelatin in pickle juice, and dissolve in hot water. Add salt, cayenne pepper, lemon juice, and onion juice. Chill mixture in refrigerator until the consistency of cream. Mix eggs, mayonnaise, and Durkee Sauce. Combine with gelatin mixture and pour into a greased four-cup mold.
Chill several hours until firm. When ready to serve, unmold onto a platter. Ice mold with sour cream. Sprinkle caviar on top. Serve with crackers.
YIELDS: 1 (4-ounce) mold
