1 large white onion, minced
6 large hard-boiled eggs, chopped
3 Tbsp mayonnaise
1 (8-ounce) package cream cheese, softened
2 to 3 cups sour cream
1 (4-ounce) jar caviar (red or black)
Drain the chopped onion on paper towels. Butter the bottom and sides of an 8-inch springform pan. In a bowl combine the eggs and mayonnaise and spread in the bottom of pan in an even layer. Sprinkle with onion. Beat together until smooth the cream cheese and sour cream. Drop by spoonfuls onto onion. With wet table knife spread gently to smooth. Cover and chill 3 hours or overnight. Just before serving, drain jar of caviar and distribute over cream cheese (form a pattern, if you wish). Run knife around sides of pan to loosen form. Garnish top with chives and parsley. Surround base with parsley sprigs. Serve with melba toast.