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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.