Egg Salad Caviar Appetizer Recipe

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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.
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  • 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.
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