2 env. unflavored gelatin
3/4 c. water
8 oz. softened cream cheese
2/3 c. sour cream
1/3 c. mayonnaise
1 c. evaporated milk
9 hard cooked eggs
1 c. finely chopped onion
1 tbsp. lemon juice
2 tsp. dill
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. white pepper
1/2 c. chopped parsley
1/4 c. (2 oz. jar) red or black caviar

Soften gelatin in water; heat gently to dissolve; cool. Combine cream cheese, sour cream and mayonnaise in large bowl. Gradually beat in evaporated milk. Stir in dissolved gelatin. Spray bottom and sides of 8 or 9 inch springform pan with Pam. Slice eggs; arrange 9 to 12 slices in ring in bottom of pan.

Chop remaining eggs. Stir eggs, onion, lemon juice, dill, mustard, salt and pepper into cream cheese mixture. Chill until mixture mounds from spoon. Spoon half of partially congealed mixture over egg slices. Sprinkle with remaining mixture. Chill until firm.

To serve, remove outer ring of pan. Invert pie onto platter. Carefully remove bottom of pan. Spread caviar over top. Garnish with lemon slices. 16 servings.