Prepare the ingredients and you can start making this egg jello salad.
Boil the eggs and peel them after they have cooled. Grate the cucumbers on a coarse grater, cut the ham into noodles, finely chop the red bell pepper and carrot. Add peas and mix.
Add finely chopped boiled eggs and mix lightly.
Put 2 cups of water, gelatin and two broths into the pot. You can easily add a little more gelatin to 2 cups of water, the mixture will be firmer.
Add a little cucumber juice, a pinch of pepper, vinegar to taste.
Heat to 100-120 °F / 40-50 °C and wait until the gelatin dissolves.
Let it cool a little and add a cup of tartar sauce. Mix thoroughly with a whisk.
Pour the prepared mixture over the vegetables and mix lightly.
Pour into a mold that you have previously rinsed with cold water. If the mold does not have a silicone, Teflon or other non-stick coating, line it with a plastic bag. Cover with aluminum foil and put in the fridge.