Caviar Mousse

• 3 extra-large eggs, hard-boiled
• 1/2 cup mayonnaise, thick, tangy (your choice)
• 1 tablespoon onion, grated
• 1 teaspoon Worcestershire sauce
• 1 tablespoon gelatin powder
• 5 tablespoons water
• 3 1/2 ounces lumpfish caviar (red or black, or what you can afford)
• 2 teaspoons lemon juice, fresh
• 1/4 teaspoon salt (a seasoned salt of your preference)
• white pepper (a pinch)

1. Grate the hardboiled eggs as finely as possible on a cheese grater.
2. Add the mayonnaise, onion and Worcestershire sauce, and mix well.
3. Stir the gelatine into the water. then heat while stirring, until the gelatine granules dissolve completely. Add the lemon juice.
4. Stir this into the egg and mayonnaise mixture.
5. Fold in the caviar gently so as not to break it up. (Actually, the quantity of caviar you use depends entirely on your budget!).
6. Taste the mixture: it will surely need something like a dash of Tabasco, or some white pepper, or salt.
7. Pour into a greased mold (or one sprayed with nonstick spray).
8. Chill for about 3 hours or more.
9. Turn out and garnish with lemon slices, chopped parsley, and leftover caviar --or your choice! Slice thinly.
10. Serve with salty crackers or melba toast.

eggs, mayonnaise, onion, worcestershire sauce, gelatin powder, water, lumpfish caviar, lemon juice, salt, white pepper

Taken from www.food.com/recipe/caviar-mousse-302103 (may not work)