Egg Salad With Caviar

• 3 eggs
• 4 green onions, chopped fine (including green parts)
• 1 tablespoon unsalted butter, room temperature
• 1 teaspoon sour cream (adjust to hold eggs
• together)
• 1/4 C. Philadelphia Cream cheese
• 1/8 teaspoon Kosher salt
• freshly ground pepper, to taste
• 1 pinch onion powder
• 1 teaspoon dried chives
• 1 ounce caviar
• Container: 4 to 5 inch tart pan
• Directions
• PREP
• 30 mins
• COOK
• 15 mins
• READY IN
• 4 hrs

1. Fill a small sauce pan AA1/2 full with water. Add eggs and bring to a rolling boil. Reduce heat to simmer and cover for 10 minutes.
2. Remove from heat and immediately submerge in ice cold water until completely cooled. Peel off shells and shred/grate the eggs.
3. In a medium bowl, combine chopped eggs, onions, soft butter, dill, chives, cream cheese and lemon juice. Season to taste.
4. Lightly spray the inside of tart pan with cooking oil. Firmly press egg mixture into pan. Cover with plastic wrap and refrigerate for 2 to 3 hours.
5. To serve, remove from tart pan and place on a serving plate. Ice with remaining sour cream. Garnish top of egg mixture with caviar.
6. Serve with blinis.

eggs, green onions, unsalted butter, sour cream, together, philadelphia cream cheese, kosher salt, freshly ground pepper, onion powder, chives, caviar, pan, directions, hrs

Taken from www.epicurious.com/recipes/member/views/egg-salad-with-caviar-58393019 (may not work)