|Hard cooked eggs||2 , halved|
|Canned tomato/Mixed vegetable juice||12 Ounce (1 Can)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Chopped spanish onion/Bermuda onion||1⁄2 Cup (8 tbs)|
|Stalk celery||1 , diced|
|Sweet pepper||1 Medium, cored, seeded, and chopped (Green Or Red)|
|Black pepper||1⁄8 Teaspoon|
|Snipped dill/1/4 teaspoon dried dillweed||1 Tablespoon|
|Lime||1 , thinly sliced|
1. Press the yolks of the eggs through a sieve into a mixing bowl. Add the tomato juice, buttermilk, onion, celery, green pepper, and black pepper, and the dill if used. Stir to mix.
2. Mince the egg whites, and divide among 4 mugs or soup bowls. Pour the soup over the whites. Garnish each serving with a slice of lime if desired.