This Riced Egg Mold is a very old family recipe that my Mother’s family made for card parties and brunches. Mayo free, it is a very light dish. My family used to serve it with Russian Dressing. In this picture, I’ve plated the Riced Egg Mold with a tomato salad tossed with Mustard Vinaigrette; which gives the eggs the shot of acid and moisture they need.
Riced Egg Mold
By July 20, 2015Published:
- 12 Servings
- 16 large eggs
- 1/2 cup chopped parsley
- 1/3 cup snipped chives
- 1 teaspoon salt
- 1/4 teaspoon Black Pepper
- 2 cups multicolor cherry tomatoes halved
- 1 cup kalamata olives pitted and drained
- 1/2 cup basil thinly sliced
- 1/3 cup mustard vinaigrette
- large pot with cover
- 4 cup mold
- large mixing bowl
- Place eggs in pot. Pour in enough cold water to rise one inch above the eggs. Place pot over high flame and brihg to a full boil. Cover pot and remove from heat. Allow eggs to remain in pot of hot water for 14 minutes before draining them and placing them in a bowl of ice water. Peel eggs when they have cooled.
- Insert disc with small holes into ricer. Rice the eggs, two at a time, into mixing bowl. Gently, tossed riced eggs with herbs, salt and pepper. Spoon eggs into mold and press them down evenly. Cover with plastic wrap and chill several hours or overnight.
- To unmold: Choose a serving platter large enough to fit mold. Take a sharp knife or thin spatula and carefully go around the mold to loosen eggs. Place platter on top of mold and shake firmly. Pat any loose eggs into place.
- To decorate: Mix tomatoes and olives with basil and the dressing of your choice. Spoon tomato salad around mold. Serve cold or at room temperature.