• First, prepare your pan. For this recipe, I used a 4″ springform pan. Cut a strip of parchment. It should be about 4″ high. This will line the inside sides of the springform pan and make it easier to unmold the pie.
• Boil the eggs. When done, mash the eggs and mix in the mayonnaise and set aside. Chop the red onions and set aside as well.
• In a bowl. Pour the cream cheese and whisk until creamy. Add the sour cream and mix together until well incorporated.

Egg layer

• Take the springform pan you prepared. Spoon the egg mix into the prepared springform pan. Smooth it with a small spatula, pushing it down firmly.

Onion Layer

• Sprinkle these very finely chopped onions over the egg mix, depending on your taste, but not more than 1/4″ deep.

Cream cheese layer

• Spoon the cream cheese mixture over the onion layer, spread evenly. Smooth the top.
• Refrigerate overnight or at the minimum of 4 hours.
• Gently open the latch on the springform pan and remove the ring. Leave the parchment on the pie. Using a very large knife, ease the pie off the bottom of the pan onto your serving dish. 
• Spread the lumpfish caviar on top using a spoon or spatula. NOTE: You can do this before serving.
• Add assortment of crackers and some smoked salmon. Then garnish with lemon slices on top et voila! Bon Appetit!