1 (3 1/2 oz.) jar black caviar
1 oz. lemon juice
1/5 stick butter, melted
1 tbsp. grated onion
8 hard-boiled eggs, chopped very fine
1 sm. onion, grated
1 tsp. Dijon mustard
1 tbsp. mayonnaise
Parsley for garnish
Party rye or melba toast

In small bowl, combine caviar, lemon juice, melted butter and one tablespoon grated onion. Cover and place in refrigerator. Mix together chopped eggs, onion, mustard and mayonnaise. Mustard and mayonnaise may be adjusted to taste, but be sure there is enough to hold egg mixture together. Place mixture in a pint-sized well greased mold and refrigerate until set. To serve, gently run spatula around mold and turn out on serving dish. Frost with caviar mixture and garnish with parsley. Serve with party rye or melba toast. Serves approximately 20 people.