Egg & Caviar Pie

Peel and coarsely chop 5 eggs, reserving the sixth for garnish. In a medium bowl, whisk the olive oil and lemon juice into the mayonnaise; add the chopped eggs and onion. Season with salt and pepper. Spread in an 8-inch pie plate. Beat together the cream cheese and sour cream until smooth. Spread atop the egg mixture and sprinkle with paprika, if using. Cover tightly with plastic wrap and refrigerate overnight or up to 24 hours.

When ready to serve, spread the caviar over the cream cheese layer, leaving about 1/2-inch edge. Chop the chives, reserving about 10 whole blades. Sprinkle the chopped chives over the caviar. Peel remaining hard-cooked egg, cut in half and separate white and yolk, then chop. Sprinkle chopped yolk in center of pie, and chopped white around the edge. Place whole chive blades (cut in half if they are very long) over whites around the edge. If not serving immediately, cover with plastic wrap and refrigerate for up to 30 minutes.

Serve with toast triangles or crackers.