1 dozen hard-cooked eggs
1 teaspoon dry mustard
⅓ cup mayonnaise
½ cup finely chopped dill pickle
3 tablespoons vinegar
Salt and pepper
12 pimiento strips
½ pkg. lemon-flavored gelatine
¾ cup hot water
Shell eggs and cut in halves lengthwise; remove yolks and put through a sieve.
Mix with mustard, mayonnaise, chopped pickle, 1 tablespoon of the vinegar, salt and pepper.
Refill the whites, using a pastry bag if one is available, or a fork.
Garnish with pimiento strips and chill.
Dissolve lemon gelatine in hot water, stir in remaining vinegar, and chill.
When it begins to thicken, pour a thin coating over the filling in each egg; try to keep it from spreading over white.
Chill until set.
This makes 12 servings if used as an appetizer, 8 servings if used as a salad.
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