1Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; reserve egg white halves.
2Mash yolks, mayonnaise, dressing mix (dry) and onions until fluffy. Carefully spoon yolk mixture into egg white halves.
3Top each egg half with about 1/2 teaspoon caviar and a thyme sprig.