So today I learned a very important lesson in the power of words. Last month when I made the Jell-O vegetable salad, I mentioned that though this was my first savory Jell-O salad I pulled out of the jar that at least it wasn’t yet the deviled egg mold. So of course the universe, who obviously is a fan of the blog, read that and was like why here you go. So here it is folks the deviled egg mold.
This recipe is from the 1962 Knox On-Camera Recipes which promises to be a completely new guide to Gel-Cookery. Unlike Jell-O which would have used a lemon flavor as the base, Knox is an unflavored gelatin. So at least I didn’t have to try this deviled egg concoction that was sweetened. The recipe came together surprisingly easy and also unmolded after only one dip in the water bath (I’m looking at you Ring Around the Fruit….).
So my thoughts on the mold??? Again just like last month, it wasn’t as bad as I thought it was going to be. Not saying this should be hailed as a hidden treasure from the swinging sixties either. I feel like years and years of hearing about these gelatin abominations that marred the culinary landscape of the mid century had me thinking of the worst possible taste outcome in my head. So I already have a bar set so low that I am pleasantly surprise when it doesn’t even hit close to the mark. I think the unflavored gelatin helped as well as there being no kooky and crazy mid century additions. For the most part you would put all this in a deviled egg or in an egg salad. I don’t agree with the cookbook that this in any way shape or form a “main course salad”. Maybe I could see them spreading this on cracker or little pieces of bread at a 1960s brunch or if you are planning a far out and retro-tastic ’60s party this may be perfect for you!
So if you are brave here is the recipe to try. Let me know how it goes or post a picture on Instagram and tag me @quaintcooking.
Deviled Egg Mold
Knox offers this description of the salad: <em>Eggs take on airs and the result teams up wonderfully well with sliced cold meats or poultry</em>.
Ingredients
- 1 envelope unflavored gelatin
- 1/2 cup water
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- 3/4 cup mayonnaise
- 1 1/2 teaspoons grated onion
- 1/4 cup diced green pepper
- 1/4 cup chopped pimiento
- 4 chopped hard boiled eggs
- Optional: salad greens and green pepper slices for garnish
Directions
- In a saucepan sprinkle the gelatin over the water and let sit for one to two mintues
- Place over low heat and stir until the gelatin is dissolved.
- Remove from the heat and add the salt, lemon juice, Worcestershire sauce and cayenne pepper and let it cool to room tempature.
- Stir in the mayonnaise until smooth and then mix in the onion, green pepper pimiento and eggs.
- Pour into a three cup mold and chill until firm about 8 hours or overnight.
- Unmold and garnish with the salad greens and green peppers.
Quaint Cooking 
One thought on “The Gelatin Diaries: Deviled Egg Mold”