Frosted Egg Salad

Frosted Egg Salad
8 hard boiled eggs, finely chopped
1/2 cup butter, softened
1 T. green onion, minced
1/8 t. pepper
3/4 t. salt
1/2 t. lemon juice
1/8 t. curry powder, optional
1/3 cup sour cream
Choice of chopped chives, or small jar black caviar, drained
Parsley for garnish
combine eggs, butter, onion, salt, pepper, lemon juice and curry powder in a food processor. Puree. Line a 3 1/2 cup mold with plastic wrap, leaving extra wrap for handles. Pack mixture into mold. Cover and refrigerate for 3 hours or until set. Take out 2 hours before unmolding. Unmold onto plate. spread with sour cream, sprinkle with chives or caviar and garish with parsley. Serve with crackers or trimmed thin bread. Makes 3 1/2 cups 
Must do ahead.
Source: Appetizers, Southern Style
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes