Egg salad Caviar Torte

1 dozen eggs, hard boiled

1 8 ounce package of cream cheese

1/2 cup sour cream

1 small onion, diced finely

3 small jars salmon roe

Butter an eight or nine inch springform pan.

Mash hard boiled eggs. You can add a small amount of mayonnaise, if you like creamier eggs.  Place in springform pan and compress gently into an even layer.  Scatter onions on top.

In a food processor or mixer, blend sour cream and cream cheese.  Spread on top of egg mixture.  Carefully spread caviar on top of sour cream until the top of the torte is covered.

Refrigerate several hours or overnight until firm.