How to Boil Eggs - Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
In a large bowl, finely grate the hard-cooked eggs; stir in mayonnaise, mustard, and salt. Cover and refrigerate until ready to serve. NOTE: May be made up to 36 hours in advance.
Just before serving, gently fold caviar into egg salad, being careful not to break the fish eggs (caviar).
Makes 6 to 8 servings for lunch or 24 servings for appetizers.
Make Caviar Egg Salad Tea Sandwiches - Spread the prepared Caviar Egg Salad evenly over thinly sliced good-quality white or wheat bread. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters. Transfer the prepared sandwiches to a platter and wrap in plastic wrap. Refrigerate at least 4 hours or overnight to soften before serving.
Caviar Egg Salad Recipe: https://whatscookingamerica.net/Appetizers/CaviarEggSalad.htm