Caviar and Egg Mold

Adapted from Cook and Love It: A Collection of Favorite Recipes and Entertaining Ideas by The Mothers’ Club of The Lovett School, Atlanta, Georgia (The Mothers’ Club of The Lovett School, 1976). Contributed by Polly Pater and Deedy Bartenfeld.Serves 6 to 8 as an hors d’oeuvre

4 hard-boiled eggs, mashed
⅓ cup butter, softened
¼ to ⅓ cup mayonnaise (I like Ojai)
⅓ cup chopped scallions or shallots
Lemon juice
Salt to taste
½ cup sour cream (I use full-fat—Fage is my first choice; Breakstone my second)
Caviar, about ¼ cup

Line a small bowl with plastic wrap.

Combine all the ingredients through salt. Pack the mixture into the bowl, cover with more plastic wrap, and chill well. As the butter chills, it will harden.

Unmold onto a serving plate. Frost with sour cream and top with caviar.

Serve with crackers.