This a smaller, simpler adaptation of the classic Caviar Pie 
recipe listed on Romanoff's Black Lumpfish Caviar. It serves
4-6 people. Caviar is fish eggs. They are quite fragile. 
Handle them gently so as not to break them. 

Click here for the original Caviar Pie recipe.

1/4 cup minced sweet onion *
2 hard cooked eggs
2 TBS mayonnaise
1 oz cream cheese, room temperature
1 dash hot sauce
1 dash salt
1/4 tsp pepper
1 jar caviar, black or red lumpfish (2 oz jar)

Chop the sweet onion and press on a paper towel to absorb 
moisture. Combine the mayonnaise and cream cheese. Mash 
the eggs. Mix together all ingredients, except the caviar.
Form the mixture into a 6 inch diameter circle in the middle
of serving plate. If you use a large (12" dia) plate, you 
can serve crackers around the outside.

Just before serving, carefully rinse the caviar in a bowl 
of water. Strain and spread the caviar on a towel to drain. 
Spread the caviar smoothly over the egg salad mixture. 
Serve with crackers.

* If using a strong onion, soak the minced onion in cold
water for 15 minutes. Strain and pat dry with towesl

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