Deviled Spring Salad
Makes 6 to 8 servings
  • ½ cup cold water
  • 3 (0.25-ounce) packages unflavored gelatin
  • 2½ cups boiling water
  • 3 tablespoons sugar
  • ¾ teaspoon kosher salt, divided
  • 1 large English cucumber, peeled and chopped
  • ½ cup fresh lemon juice
  • 1 drop green food coloring (optional)
  • ½ cup matchstick-cut watermelon radishes
  • ¼ cup chopped flat-leaf parsley
  • 6 hard-cooked eggs, peeled, halved, yolks reserved, and egg whites diced
  • ½ cup Greek yogurt or sour cream
  • 2 tablespoons Dijon mustard
  • ¾ teaspoon hot sauce
  1. In large bowl, place ½ cup cold water. Sprinkle gelatin over cold water and let stand until softened, about 5 minutes. Whisk in 2½ cups boiling water, sugar, and ½ teaspoon salt. Let cool for 30 minutes.
  2. Meanwhile, line a fine-mesh sieve with cheese cloth and set over a large bowl. In the container of a blender, combine cucumber and lemon juice; blend until smooth. Pour cucumber mixture into sieve; reserve 1 cup cucumber liquid, discarding solids.
  3. In bowl with cucumber liquid, stir in 2 cups gelatin mixture and food coloring (if using) until well combined. Chill until thickened but pourable, 20 to 25 minutes. Stir in radish, parsley, and diced egg whites.
  4. Spray a 6-cup gelatin mold lightly with cooking spray. Pour cucumber mixture into mold, and gently tap on counter a few times to release air bubbles. Chill until set, about 1 hour.
  5. Set a fine-mesh sieve over a small bowl. In another bowl, mash reserved egg yolks. Whisk in sour cream, mustard, hot sauce, remaining plain gelatin mixture, and remaining ¼ teaspoon salt until combined. Pour into sieve and press through using the back of a spoon; discard any solids. Pour yolk mixture over cucumber mixture in mold. Chill until firm, about 4 hours.
  6. To remove, dip mold in hot water for a few seconds. Dry outside of mold and invert onto a serving platter. Keep chilled until ready to serve.
Recipe by Taste of the South at