Knox Unflavoured Gelatine

BACON & DEVILLED EGG SPREAD
Prep: Chill:	25 mins 2-1/2 hrs		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. 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. 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. 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.