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Frosted egg mold
8 hard-cooked eggs 1/2 cup melted butter or margarine
1/2 to 3/4 teaspoon salt 1/8 teaspoon curry powder Chopped chives Parsley 1/2 teaspoon minced green onion 1/8 teaspoon pepper 1/3 cup commercial sour cream Line a small mixing bowl with a large piece of plastic wrap; set aside. Finely chop 8 eggs; add butter, onion, salt, pepper, and curry powder. Mix well. Spoon into mixing bowl; cover and chill at least 3 hours. Unmold egg mixture onto a serving dish, and spread evenly with sour cream, sprinkle with chives. Garnish with parsley. Serve with crackers. Yield: 3 cups.
Congealed egg salad
(Stays fresh and crunchy) 2 envelopes unflavored gelatin 1/2 cup cold water 2 cups mayonnaise 1 cup diced celery 1/2 cup chopped green pepper 3 tablespoons lemon juice 1/4 cup sweet pickle relish 1 to 11/2 teaspoons salt 8 hard-cooked eggs, chopped 1/2 cup onion, chopped 1/2 cup green olives, stuffed with
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