24 hard cooked eggs, finely chopped
1/2 c. chopped pimiento
1/2 c. cream cheese, at room temperature
1/2 tsp. pepper
4 tsp. gelatin
1/2 c. finely chopped green onions and tops
1/2 c. finely chopped celery
1 c. mayonnaise
2 tsp. salt
Ripe and green olives
1/3 c. cold water

Combine gelatin with cold water; allow to stand until thick. Then dissolve over simmering water or microwave 1 minute at low. In large bowl, combine eggs, onions, pimiento and celery. In a medium bowl, cream the cheese, salt, pepper and mayonnaise; add dissolved gelatin and beat well. Combine with egg mixture and pack into well - greased (Pam) large ring mold and refrigerate at least five hours or overnight.

To unmold, loosen edges with a sharp knife and immerse mold to the rim in lukewarm water for a minute or so. Invert on a large plate and garnish with ripe and green olives, or as desired. Serves 8 to 10.