This recipe was the “fancy” dish at my mother’s famous holiday brunches.

It comes from her Atlanta Cooks For Company cookbook, which her step-mother gave to her as a birthday gift. It is a well-loved cookbook as you see in the pictures. Pristine cookbooks in my house or my mother’s house means they were read and not used. Splotched, splattered, close to death…that means well-loved.

So, thanks to a Mrs. Joseph L. Lombardi, I have a caviar pie recipe to share with you.

Yield: 12 Servings

10 Hard-Cooked Eggs, Chopped

1/4 Cup Butter, Softened

1/2 Teaspoon Celery Salt

1/2 Teaspoon Dry Mustard

Salt and Pepper

1 tablespoon Onion, Minced

1 Cup Sour Cream

Caviar (red or black)

Snipped Parsley

1. Peel and chop hard-cooked eggs while hot. Mash and blend together with butter, celery salt, mustard, salt and pepper.
2. Press mixture into 8 inch pie pan that has been rinsed in cold water and chill.
3. Combine onion and sour cream and place on top of mixture in pie pan.
4. Garnish with caviar (red or black) and snipped parsley for a colorful treat!

My notes: I use both colors of caviar and alternate the dollops on top. I am not sure what it tastes like with good caviar, we always used the kind that Safeway sold in the 70s and 80s. Serve it with crackers or toast points. If you want to make ahead, stop after step 2. If you do the sour cream/onion and then caviar part too early it becomes a disgustingly ugly mess and you may have your teen’s boyfriend thinking it would be clever to make a yin/yang design in caviar on the top to cover up the messiness.