Soften gelatin in cold water in top of a double boiler. Cook over boiling water, stirring constantly, until gelatin dissolves. Remove from heat; add lemon juice, salt, and hot sauce. Cool. Chill to consistency of unbeaten egg white. Stir in mayonnaise, celery, green pepper, pimiento, and onion. Pour mixture into a lightly oiled 4-cup mold; chill until firm.
Unmold salad onto a lettuce lined serving plate. Garnish with egg slices.