1 c. mayonnaise
1 lemon juice
2 tbsp. chopped dried parsley
1 tbsp. minced onion
6 shallots, chopped
1/2 tsp. Beau Monde seasoning
1/2 tsp. marjoram, crushed
Pepper
1 1/2 env. unflavored gelatin
Sliced olives/pimentos
1/4 c. green pepper, chopped
1/2 tsp. dry mustard
Tabasco
9 hard boiled eggs
1/4 c. minced celery

Into cuisinart put mayonnaise, lemon juice, onion, shallots and herbs. Mix until blended.

Soak gelatin in 1/4 cup cold water. heat 1/2 cup water until hot and add gelatin. Stir until dissolved. Add gelatin to egg mixture and stir until blended.

Pour into greased 4 cup mold which you may have decorated. Let gel in refrigerator. Unmold onto silver platter which has been completely covered with chopped fresh parsley. Lay Melba toast around mold. Put blob of red or black caviar on top. Put parsley on platter around mold, then crackers on top. May be made 2 days ahead. Use cuisinart or blender.