Remove caviar from the refrigerator. Allow refrigerated caviar to sit (unopened) at room temperature for 5 to 10 minutes prior to serving.
Place the caviar tin or jar in a small decorative Caviar Servers and Bowls with ice to keep cold.
Peel hard-cooked eggs and separate the whites and yolks. Chop yolks and whites separately.
To serve, place the bowl with the caviar tin on a large platter and surround with small bowls of chopped egg yolks and egg whites, lemon wedges, red onion, chives, creme fraiche, and Toast Points (see recipe below).
Serve and enjoy!
Preheat oven to 350 degrees F. Trim the crusts off and slice the bread in halves on the diagonal, twice, to form four (4) triangles; set the bread on a baking sheet, brush one side with the butter.
Place the bread in a single layer on a baking sheet.
Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes. Flip and cook the other side until golden, about 1 minute. Remove from oven and cool the "points" on a baking rack.
Toast Points can be made up to a day ahead; store them in an airtight container.
Classic Caviar Plate Recipe: https://whatscookingamerica.net/Appetizers/CaviarPlate.htm