Festive Egg Mousse

Ingredients

Clear Layer:

1/2 cup (125 mL) each canned condensed chicken broth and water
1 tbsp (15 mL) white wine or lemon juice
1 1/2 tsp (7 mL) unflavored gelatin
1 hard cooked egg, peeled and sliced
green onion and peppers, for garnish

Egg Mousse:

1 envelope unflavored gelatin
1/2 cup (125 mL) chicken broth or water
5 hard cooked eggs, peeled
1/3 cup (75 mL) mayonnaise
1/4 cup (50 mL) cream cheese
1 tbsp (15 mL) dijon mustard
to taste salt, pepper and hot pepper sauce
1/3 cup (75 mL) each chopped green and red peppers
1/4 cup (50 mL) chopped green onion

Directions

Clear Layer:

Strain chicken broth to remove any fat. Combine broth, water and wine in a small bowl. Sprinkle gelatin on top; set over hot water to dissolve. Remove bowl from hot water and place in a bowl of water and ice, stirring frequently, until mixture has the consistency of raw egg white. Remove from ice water. Spoon a thin layer of gelatin into a greased 5 cup (1.25L) mold. Arrange egg slices, green onion and pieces of pepper in a decorative design. Place in freezer until set, about 10 minutes. Add enough gelatin mixture to cover eggs completely; refrigerate.

Egg Mousse:

In a small bowl, sprinkle gelatin over chicken broth or water; set over hot water to dissolve. In a food processor or blender, puree eggs. Add mayonnaise, cream cheese, mustard, salt, pepper and hot pepper sauce; puree until well blended. Add dissolved gelatin, green and red peppers and green onion; puree about 1 minute. Pour into mold, over clear layer. Refrigerate until firm, at least 3 hours or overnight. Remove from mold onto a serving plate. Serve with crackers.

Spoon a thin layer of gelatin into mold. Arrange egg slices, green onion and pieces of pepper in a decorative design. Add enough gelatin mixture to cover eggs completely; refrigerate. Pour egg mousse into mold, over clear layer. Refrigerate until firm.

Makes: 8 servings

Preparation: 30 minutes

Refrigeration: 3 hours

Freezing: 10 minutes

Nutrients per appetizer:

Calories: 165
Protein: 7.8 g
Carbohydrate: 1.9 g
Fat: 14.0 g