|Eggs||6 , hard-boiled and peeled|
|Gelatin||1 Tablespoon (1 Envelope)|
|Cold water||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Yellow onion||1⁄2 Small, peeled and chopped fine|
|Worcestershire sauce||1 Teaspoon|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Caviar||3 Ounce (Danish Black Lumpfish, 1 Jar Of 3 Ounce)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Grind or grate the eggs fine, and allow them to cool.
Dissolve the gelatin in the water.
Place in a very small saucepan, and add the lemon juice.
Stir over low heat until the gelatin dissolves completely.
Place the eggs, salt, tabasco, onion, worcestershire sauce, and mayonnaise in a bowl.
Blend well, and then add the lemon and gelatin mixture.
Finally, very gently stir in the caviar.
Do not stir much because you will discolor the mixture.
Pour into a 1 quart mold, and refrigerate.
Unmold, and garnish with parsley.