Sheri'S Molded Caviar And Egg Salad

• 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)

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!

mold, eggs, onions, unsalted butter, topping, sour cream, red caviar, black caviar

Taken from www.food.com/recipe/sheris-molded-caviar-and-egg-salad-158350 (may not work)