Monday, April 14, 2008

Eggs and Caviar

6 boiled eggs, chopped
1/2 cup butter, softened
1/4 to 1/2 cup mayonnaise
1/2 cup chopped green onions
Lemon juice
1 cup sour cream
6 ounces Beluga caviar

Combine all ingredients except sour cream and caviar. Mix well. Line a small bowl with plastic wrap. Pack mixture firmly into bowl and chill overnight.

When ready to serve, unmold onto serving platter and peel off plastic wrap. Frost evenly with sour cream and top with caviar. Serve with party rye rounds.

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