- On a work surface, finely chop the hard-boiled eggs. In a bowl, use a fork to combine and crush the chopped eggs and mayonnaise until smooth. Season with salt and pepper. Spread the mixture evenly into a 5 1/2-inch (14 cm) ramekin. Set aside.
- Cover the egg mixture with a thin, even layer of cream cheese. Cover with plastic wrap and refrigerate at least 30 minutes.
- When ready to serve, spread the salmon roe over the cream cheese. Serve cold with toasted bread or crackers.