Sheri's Molded Caviar and Egg Salad

Submitted by Oolala

"I got this recipe from a woman I worked with. It is similar, yet different, from the other caviar-egg salads listed in Zaar so I thought I'd post it. *Note needs to harden in the refigerator so make a day before serving. Time listed does not include time to hard boil or the refrigeration time."

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 1 mold
• Serves: 8-10

ingredients

• For the mold

• 6 eggs, hard boiled, mashed very fine
• 2 small onions, chopped
• 1⁄2 cup unsalted butter, melted

• For the topping

• 1 (16 ounce) container sour cream
• 1 (4 ounce) jar red caviar (Romanoff)
• 1 (4 ounce) jar black caviar (Romanoff)

directions

1. One day ahead of serving, mix the mold ingredients together and put it in a plastic container in the refrigerator to let it harden.
2. The next day, before serving, remove container from the refigerator.
3. Take a knife and loosen the mold from the edges and turn it onto a serving plate with enough extra room on the sides for the topping to add a little bulk.
4. Cover the mold with sour cream.
5. Add the caviar on top; drizzle it on the sides.
6. Serve with crackers and enjoy!