CAVIAR PIE ROMANOFF|
6 eggs, hard-boiled
3 Tbsp. real mayonnaise
1 c. minced purple onion
8 oz. cream cheese
1 large avocado, mashed
2/3 c. sour cream
3 1/2 to 4 oz. Romanoff
small bunches parsley for
lemon wedges for garnish
Melba toast or crackers
Combine chopped eggs with mayonnaise and spread over
bottom of well greased 8-inch spring-form pan. Sprinkle with
onions. Blend cream cheese with commercial sour cream until
smooth and spread over onions with wet spatula. Cover and
chill overnight or 3 hours. Spread mashed avocado and top with
caviar to edges. (Drain any juice from caviar.) Run knife
around sides and lift off sides of spring-form pan. Garnish
with parsley and lemon. Serves 10 to 12 as first course
(pie-shaped pieces) or many more when served as hors d'oeuvres.
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