Blini With Caviar and Yogurt Topping

• 1/4 cup finely chopped red onion
• 1 1/4 cups drained yogurt
• 2 hard-boiled eggs, finely chopped
• 1 tablespoon minced chives
• 3 tablespoons black or red lumpfish caviar
• Salt
• freshly ground pepper
• 1 batch buckwheat blini

1. Place the onion in a bowl and cover with cold water.
2. Let sit for five minutes, then drain and rinse with cold water.
3. Drain on paper towels.
4. Place the yogurt in a bowl, and stir in the onion, chopped eggs, chives and caviar.
5. Season with salt and pepper.
6. Refrigerate until ready to use.
7. Warm the blini in a low oven or in a microwave.
8. Top each with a spoonful of the yogurt mixture and serve.

red onion, drained yogurt, eggs, chives, black, salt, freshly ground pepper, batch buckwheat blini

Taken from cooking.nytimes.com/recipes/1013396 (may not work)