Lumpfish Caviar Pie

Recipe View Lightly grease an 8-inch springform pan with cooking spray or butter. Set aside. (5 minutes)

Recipe View In a medium bowl, gently combine the chopped hard-boiled eggs and mayonnaise until evenly coated. (2 minutes)

Recipe View Evenly spread the egg mixture at the bottom of the prepared springform pan, pressing down gently to create a firm base. Sprinkle the minced sweet onion evenly over the egg layer. (5 minutes)

Recipe View In a separate bowl, beat together the softened cream cheese and sour cream until smooth and creamy. Ensure there are no lumps. (5 minutes)

Recipe View Carefully spread the cream cheese mixture over the onion layer, creating a smooth and even surface. (3 minutes)

Recipe View Cover the springform pan with plastic wrap and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the layers to set completely. (180+ minutes)

Recipe View Once thoroughly chilled, gently remove the sides of the springform pan by running a thin knife around the edge of the pie to loosen it. (2 minutes)

Recipe View Carefully spread the black lumpfish roe evenly over the top of the cream cheese layer. (3 minutes)

Recipe View Garnish with lemon wedges and fresh parsley sprigs before serving. Slice and serve chilled. (5 minutes)