1 pkg. of lemon flavored gelatin
1 (No. 303) can (2 c.) tomato juice
1 tbsp. sweet pickle relish
1 tbsp. chili sauce or catsup
1/4 c. sliced green onion or you can use other onion, chopped fine
6 hard-cooked eggs, sliced
1/8 tsp. pepper
1/2 tsp. salt

Dissolve lemon Jello in a portion of heated tomato juice. Cool it with the rest of the juice and chili sauce. When mixture is partly congealed, fold in pickle relish, onion and eggs. It is best to put the egg slices on top and just barely cover with some of the partly congealed aspic.