Caviar Mousse

• 3 hard-cooked eggs
• 1/4 pound soft butter
• 1 medium onion, finely chopped
• 1/2 pint sour cream
• 4 to 6 ounces black caviar
• Melba toast

1. Blend the eggs with the butter in food processor, or mash to blend thoroughly.
2. Spread the egg-butter mixture in a small serving bowl.
3. Mix onion with sour cream and spoon over egg mixture.
4. Refrigerate overnight.
5. To serve, top with caviar and pass with Melba toast.

eggs, butter, onion, sour cream, black caviar, melba

Taken from cooking.nytimes.com/recipes/6412 (may not work)