40 hors-d'oeuvres

20 hard boiled eggs
1/2 stick butter, melted
Mayonnaise
2 tbsp. finely chopped dill
2 jars of Canadian Golden Caviar (1.75 oz. Each)
salt & pepper to taste
Garnish - dill or parsley

Peel the hard-boiled eggs and cut in half lengthwise. Chops yolks finely. Add mayonnaise, butter, salt and pepper and chopped dill. Blend until smooth.

Fill each half-egg with a tsp. or with a pastry bag fitted with a large star tip. You can refrigerate the eggs, covered with plastic wrap for 3 hours.

To serve, top each half-egg with a few grains of caviar. Arrange on a thick bed of dill or parsley to keep the eggs from sliding, unless you have old-fashioned devilled egg dishes.