BACON & DEVILLED EGG SPREAD

Prep:
Chill:

25 mins
2-1/2 hrs

   

  1. Sprinkle gelatine over cold water in a blender  container; let stand 1 minute. Add boiling water and process at low speed until gelatine is completely dissolved, about 2 minutes.

  2. Add mayonnaise, mustard, salt, pepper and eggs; process at high speed until smooth.  Transfer to a medium bowl. Refrigerate until mixture is the consistency of unbeaten egg whites, about 20 minutes; stir occasionally.

  3. Fold in onions, red pepper, parsley and bacon. Pour into a 2-1/2 cup (625 mL) shallow serving bowl. Refrigerate until set, about 2 hours.

  4. Garnish with hard-cooked egg slices and parsley.

Here's a new twist to an old favourite. A combination of hard - cooked eggs and bacon with a touch of mustard, this spread is sure to be a hit. Serve it with toasted slices of baguette or crackers.
 
1
1/4 cup
1/2 cup
3/4 cup
1 tbsp
1/2 tsp
1/4 tsp
4
1/4 cup

4
pouch Knox Unflavoured Gelatine
cold water
boiling water
mayonnaise
Dijon mustard
salt
pepper
hard-cooked eggs, chopped
each: chopped green onions, red pepper,
parsley
slices crisp-cooked bacon, crumbled
Slices of hard-cooked egg & parsley, for garnish  

1
50 mL
125 mL
175 mL
15 mL
2 mL
1 mL
4
50 mL

4

   
Makes 2-1/2 cups (625 mL).
  

TIP:
Replace bacon with 1/4 cup (50 mL) finely sliced smoked salmon and green onions with 1 tbsp (15 mL) finely chopped fresh dill.

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