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Diana Vreeland's Caviar Pie

Diana Vreeland's Caviar Pie

8 ounces of caviar
1 1/2 cups minced white onion, scallions or green onions
8 large hard-boiled eggs
1/4 cup mayonnaise
8 ounces cream cheese or Neufchatel cheese, softened
1 cup sour cream
8 ounces caviar, 2 or more colors if desired

Spread the onion on paper toweling to drain. Mince the eggs and combine with mayonnaise; set aside. Beat the cream cheese and sour cream together; it should be very smooth.

Lightly coat a 9" round springform pan with butter. Spread the egg mixture evenly over the bottom and sprinkle the onions on top. Drop the cream cheese mixture by spoonfuls atop the onion layer and spread gently with the back of a spoon. (Wet the spoon, if necessary.) Cover and refrigerate for at least 3 hours, or overnight.

Before serving, gently spread the caviar over the cream cheese layer in a decorative design. Use waxed paper or even string to outline your design. Accentuate with chopped chives, scallions or parsley.

Photo: Diana Vreeland's dining room at 550 Park Avenue.

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