10 eggs, hard cooked, grated or mashed

2/3 cup mayonnaise

1 package unflavored gelatin
1/4 cup cold water
1/4 cup hot water

3/4 teaspoon salt
1 teaspoon Worcestershire Sauce
1 teaspoon dry mustard diluted in 1 ounce water
seasoned salt to taste

3/4 cup sour cream

1 jar (3-1/2 ounces) Black Lumpfish Caviar

Combine eggs with mayonnaise. Soften gelatin in cold water. Add 1/4 cup hot water and heat until gelatin is dissolved. Add gelatin to egg mixture with salt, Worcestershire sauce, mustard and seasoned salt.

Pour mixture into a 4-cup ring mold. Refrigerate until firm. Unmold onto a lovely platter and garnish with parsley or watercress. Mask mold with sour cream, creating the effect of draping the sour cream around the mold. Leave some of the egg salad exposed. Refrigerate until ready to serve.

Just before serving, spoon caviar in a ring around the top. (Do this at the last minute so as not to discolor the sour cream.) Serve with some lovely crackers or 1-inch squares of thinly sliced black bread. Serves 12.

Note: -This mold should be made the day before you are planning to serve it.