Sheri'S Molded Caviar And Egg Salad - cooking recipe

Ingredients

For the mold
6 eggs, hard boiled, mashed very fine
2 small onions, chopped
1/2 cup unsalted butter, melted
For the topping
1 (16 ounce) container sour cream
1 (4 ounce) jar red caviar (Romanoff)
1 (4 ounce) jar black caviar (Romanoff)

Preparation

One day ahead of serving, mix the mold ingredients together and put it in a plastic container in the refrigerator to let it harden.
The next day, before serving, remove container from the refigerator.
Take a knife and loosen the mold from the edges and turn it onto a serving plate with enough extra room on the sides for the topping to add a little bulk.
Cover the mold with sour cream.
Add the caviar on top; drizzle it on the sides.
Serve with crackers and enjoy!