1/2 c. sugar
1 c. water
1/2 c. vinegar
3/4 tsp. salt
3 shakes allspice
1 sm. pkg. lemon jello
20 oz. can julienne beets
3-4 eggs (hard boiled)
Mayonnaise

Boil together sugar, water, vinegar, salt, and allspice. Dissolve lemon jello in above. Drain beets, save juice. Add beets and 1/2 cup juice to jell mixture. Jell until solid.

Chop eggs and mix with mayonnaise. Spread over top of salad when jelled.