1 (3 to 4 oz.) jar lumpfish caviar
Mustard eggs
1 c. chopped green onions
1 (2 oz.) jar sliced pimentos
1 lg. (8 oz.) cream cheese
2/3 c. sour cream

Empty caviar into a fine wire strainer and rinse with cold water, let drain. Cover and refrigerate. Prepare mustard eggs and spread in a 9-inch pan. Top with onions and pimentos. Blend cream cheese and sour cream and spread on top. Cover loosely and refrigerate at least an hour or up to a day.

Just before serving, spoon caviar in center of pie. Decorate with dill sprigs and lemon slices. Serve with crackers.

MUSTARD EGGS:

In food processor or blender, combine 6 hard-cooked eggs, 1/3 cup butter, 2 teaspoons Dijon mustard and 2 teaspoons white wine vinegar, 1 tablespoon fresh fill or 1 teaspoon dill weed. Whirl until smooth. Season with salt.