MOLDED AVOCADO-EGG SALAD

Course : Fruits
Serves: 6
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Ingredients:

2 package Envelopes unflavored gelatin
2 cups Cold water
1 cup Mayonnaise -- salad dressing
6 ounces Plain yogurt 1 Container -- (6 ounces) frozen Di
4 large Hard-cooked eggs
2 tablespoons Chopped green onions -- (with tops)
2 ounces pimien chopped, Drained
 

Preparation / Directions:

Sprinkle gelatin on 1/2 of the cold water in 1-quart saucepan to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Pour into large bowl. Stir in remaining cold water, the mayonnaise and avocado dip. Beat until smooth. Refrigerate about 5 minutes or until slightly thickened. Slice 2 eggs. Arrange in single layer in 5-cup ring mold. Chop remaining eggs. Stir eggs, onions and pimientos into gelatin mixture. Pour into mold. Refrigerate about 2 hours or until firm; unmold. Serve with assorted luncheon meats if desired.


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