Directions:
- Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken; use something sharp to poke inside and break the yolk; pour out the yolk & whites; Set the shells aside to dry out.
- Mix the gelatin in bowl according to package instructions; Add the lemon juice and vegetables; stir.
- Then pour the fruit salad into the egg shell opening.
- Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups.
- Chill until the gelatin is firm (overnight if possible).
- Serve by breaking away the egg shell and placing the resulting egg shape on lettuce leaves, and top with a dollop of mayonnaise.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.54 Kcal (454 kJ) | ||
| Calories from fat | 59.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 10% | |
|---|---|---|---|
| Cholesterol | 245.52mg | 82% | |
| Sodium | 105.96mg | 4% | |
| Potassium | 113.31mg | 2% | |
| Total Carbs | 1.2g | 0% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 11.7g | 23% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 140.35 Kcal (588 kJ) | ||
| Calories from fat | 76.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 10% | |
|---|---|---|---|
| Cholesterol | 317.48mg | 82% | |
| Sodium | 137.01mg | 4% | |
| Potassium | 146.51mg | 2% | |
| Total Carbs | 1.55g | 0% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 15.13g | 23% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.8mg | 8% | |
| Calcium | 53.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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