Egg Salad Caviar Appetizer Recipe

Provided By
A distinctive addition to any appetizer or buffet table, this treat combines the slightly salty and buttery flavor of caviar with eggs for a tasty spread for crackers or small toasts.
Share this!
  • 3 eggs
  • 4 green onions, chopped fine (including green parts)
  • 1 tablespoon unsalted butter, room temperature
  • 3 teaspoons fresh dill, finely chopped
  • 1 teaspoon mayonnaise (adjust to hold eggs together)
  • 1/8 teaspoon Kosher salt
  • freshly ground pepper, to taste
  • 1 pinch onion powder
  • 1 teaspoon dried chives
  • 1 ounce hackleback caviar
Container: 4 to 5 inch tart pan with removable bottom.
30 mins
15 mins
4 hrs
  • Fill a small sauce pan ½ full with water. Add eggs and bring to a rolling boil. Reduce heat to simmer and cover for 10 minutes.
  • Remove from heat and immediately submerge in ice cold water until completely cooled. Peel off shells and chop the eggs.
  • In a medium bowl, combine chopped eggs, onions, soft butter, dill, chives, and mayonnaise. Season to taste.
  • Lightly spray the inside of tart pan with cooking oil. Firmly press egg mixture into pan. Cover with plastic wrap and refrigerate for 2 to 3 hours.
  • To serve, remove from tart pan and place on a serving plate. Garnish top of egg mixture with caviar.
  • Serve with crackers.
Similar Recipes
Crab Dip
crab meat
cream cheese
finely chopped celery
hot sauce
Spinach Dip in Rye Bread
envelope dry vegetable soup mix
frozen spinach
green onions
large round loaf of rye bread
Spinach Dip
chopped water chestnuts
dry vegetable soup mix
fresh parsley
freshly ground black pepper

Egg Salad Caviar Appetizer Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com