This is a recipe given to me by a school Mum. In fact, I think that Mum gave it to every other Mum in the school as this dip was in plentiful supply at all school social events. Just as well it tasted fabulous!
8 Hard Boiled Eggs – do not over boil as the egg whites will be slightly grey
3 Ounces Cream Cheese
1 White Onion (chopped finely)
1 Tspn Dry Mustard
Salt and Pepper to taste
250gm Sour Cream
1 Small Jar Red and Black Caviar
1 Cup Parsley (chopped finely)
Remove egg shells and roughly chop the hard boiled eggs. Mix with the cream cheese. Add onion, mustard and salt and pepper.
Place mixture in serving bowl (I like to use a glass one so the layers are seen). On top of egg layer, add sour cream. Over sour cream spread the chopped parsley in the middle and red and black caviar on each side of the parsley.
Some cooks like to make the top of this dish a feature with striking symmetrical patterns using the parsley and caviar. Be as creative as you like!
Place in fridge overnight and serve with melba toast.