How to make it

  • In heatproof small bowl, sprinkle gelatin over cold water and set aside to soften for 5 min. Place bowl in pot of simmering water and stir until gelatin is dissolved. Set aside.
  • In large bowl, combine eggs, onions, cucumber, celery, parsley, chives and garlic. Gently stir in dissolved gelatin mixture, mayo, butter, dill, mustard, basil, savory, salt & pepper to taste.
  • Spoon mixture in oiled 4 cup ring mould and smooth surface with spatula. Cover and refrigerate until firm, at least 4 hours or overnight.
  • To serve, line a round platter with lettuce. Run sharp around edge of mould and turn out onto lettuce. Garnish with dill sprigs and radishes, if using. Fill centre with green salad or cherry tomatoes.

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