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Chicken Salad Mold

1 (3 oz.) pkg. lemon Jello
1 c. chicken stock, boiling
1/4 c. lemon juice
1 c. mayonnaise
2 c. chicken, cooked & diced
1 c. nut meats
1/2 c. stuffed olives, chopped
1/2 c. ripe olives, chopped
1 c. celery, finely cut
1/2 c. green pepper, finely cut
2 eggs, hard boiled, finely cut

Dissolve Jello in boiling chicken stock. Add lemon juice. Cool. Add mayonnaise, mixing well. Cool until slightly congealed. Pour gelatin over chopped ingredients. Mix well. Put in glass container. Cover with plastic wrap. Refrigerate. Serves 10 to 12.