Best Egg Salad With Caviar Recipes

EGG SALAD WITH CAVIAR

Egg Salad With Caviar image

Perfect for vacation days and the hottest weather, or as a filling for elegant tea sandwiches. Good with pumpernickel. From The Collector's Cookbook Hearty Cold Dishes, Woman's Day Kitchen, 1979.

Provided by BecR2400

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1/3 cup mayonnaise
1/2 cup chopped celery (1 large rib)
1/4 cup minced onion (1 small)
8 hard-boiled eggs, chopped
greens (optional, for garnish)
1 (2 ounce) jar red caviar (or black lumpfish caviar) (optional)
1 green onion, minced (optional)

Steps:

Stir together vinegar, mustard, pepper, salt and mayonnaise. Fold in celery, onion and eggs. Cover and chill.
Mound on platter lined with greens. Garnish with caviar and green onion.
Makes 4 servings.
Note: If desired, omit caviar. Garnish with pimiento.
Note: Time does not include cooking the eggs or chilling.

Nutrition Facts : Calories 240.7, Fat 17.3, SaturatedFat 4.2, Cholesterol 429.1, Sodium 419.2, Carbohydrate 7.5, Fiber 0.5, Sugar 3.1, Protein 13.1

EGG, SOUR CREAM AND CAVIAR SPREAD

Egg, Sour Cream and Caviar Spread image

This puts the luxe in deluxe! From the Woman's Day magazine, 1985. Refrigeration time not included in preparation time.

Provided by Molly53

Categories Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

12 eggs, hard-cooked and chopped
1/4-1/3 cup mayonnaise (use a good quality, such as Hellmann's)
2 tablespoons green onions, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
2 dashes hot pepper sauce (Tabasco preferred)
1/2 cup sour cream
2 ounces red caviar
crackers or toast points

Steps:

Mix first six ingredients together with a fork just until mixture holds together.
Spoon into a serving bowl, cover and chill several hours or overnight.
When ready to serve, garnish with sour cream and caviar.
Spread on crackers or toast points.

Nutrition Facts : Calories 125.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 244.8, Sodium 279.1, Carbohydrate 2.2, Sugar 0.7, Protein 7.8

CAVIAR & AVOCADO APPETIZER

Caviar & Avocado Appetizer image

This is a super way to serve lumpfish caviar. I wouldn't do this with Russian Buluga it would be wasted .

Provided by Bergy

Categories Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 large avocado, peeled and mashed (or 2 small)
3 tablespoons red onions, chopped finely
6 hard-boiled eggs, chopped finely
3 tablespoons mayonnaise
1 (3 1/2 ounce) jar lumpfish caviar

Steps:

Press the mashed avocado into the botton of a 8" or 9" pyrex pie plate.
Sprinkle the chopped onion over the avocado.
Combine the egg and Mayo.
Place gently over the onion.
Spoon the Caviar very gently on top.
Chill& serve with crisp sesame seed crackers or or small pumpernickel rounds.

CAVIAR EGG SALAD APPETIZER

Caviar Egg Salad Appetizer image

A nice extravagant way to end the year! Also to start the New Year! New Year 2011 I made stuffed eggs using wasabi caviar. My eggs peeled so nice I just had to stuff them. Using less mayo/ smart balance. And a touch of horseradish mustard to the yolk mixture.

Provided by Rita1652

Categories Spreads

Time 20m

Yield 1 appetizer shared by many, 16 serving(s)

Number Of Ingredients 7

Ingredients

4 ounces red caviar
4 ounces black caviar
8 hard-boiled eggs, mashed
1 onion, diced finely
3/4 cup mayonnaise
salt and pepper, to taste be careful caviar is salty
melba toast

Steps:

Mix together eggs, onion, mayonnaise and pepper.
Mound onto a festive plate.
Spread each caviar across each half of the mound.
Arrange toast around the mound.
Serve using a plastic or porcelain spreader.
Caviar and metals don't mix.

Nutrition Facts : Calories 122, Fat 8.9, SaturatedFat 1.9, Cholesterol 179.6, Sodium 322.6, Carbohydrate 4.1, Fiber 0.1, Sugar 1.3, Protein 6.8

SHERI'S MOLDED CAVIAR AND EGG SALAD

Sheri's Molded Caviar and Egg Salad image

I got this recipe from a woman I worked with. It is similar, yet different, from the other caviar-egg salads listed in Zaar so I thought I'd post it. *Note needs to harden in the refigerator so make a day before serving. Time listed does not include time to hard boil or the refrigeration time.

Provided by Oolala

Categories Spreads

Time 15m

Yield 1 mold, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

6 eggs, hard boiled, mashed very fine
2 small onions, chopped
1/2 cup unsalted butter, melted
1 (16 ounce) container sour cream
1 (4 ounce) jar red caviar (Romanoff)
1 (4 ounce) jar black caviar (Romanoff)

Steps:

One day ahead of serving, mix the mold ingredients together and put it in a plastic container in the refrigerator to let it harden.
The next day, before serving, remove container from the refigerator.
Take a knife and loosen the mold from the edges and turn it onto a serving plate with enough extra room on the sides for the topping to add a little bulk.
Cover the mold with sour cream.
Add the caviar on top; drizzle it on the sides.
Serve with crackers and enjoy!

Nutrition Facts : Calories 363.6, Fat 32.9, SaturatedFat 17.4, Cholesterol 382.1, Sodium 511.5, Carbohydrate 5.8, Fiber 0.2, Sugar 1.1, Protein 13.9

EGGS WITH CAVIAR

Eggs with Caviar image

Provided by Michael Symon : Food Network

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 hard-boiled eggs, split longways
2 tablespoons chopped chives
2 tablespoons sour cream
1 tablespoon capers
2 bunches watercress
2 tablespoons beluga caviar

Steps:

Remove the yolks from hard-boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.

EGG SALAD WITH CAVIAR

Egg Salad with Caviar image

Categories Salad Sauce Egg Boil Caviar

Yield makes 4 open-faced sandwiches

Number Of Ingredients 13

Ingredients

4 extra-large eggs, preferably pasture-raised
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion
2 tablespoons extra-virgin olive oil
2 teaspoons chopped chives, plus additional for garnish
1/2 teaspoon kosher salt
Freshly ground white pepper
1/4 teaspoon white wine vinegar
1 teaspoon finely chopped chervil, plus additional for garnish
1 teaspoon finely chopped dill, plus additional for garnish
4 slices brioche, 1/4 inch thick, 3 inches square
2 teaspoons crème fraîche
4 teaspoons caviar or salmon roe

Steps:

Carefully lower the eggs into a saucepan of boiling water. Reduce the heat to an even boil and cook for 8 minutes. Remove from the heat and transfer the eggs to an ice-water bath. When the eggs have cooled completely, peel, add to a medium bowl, and roughly chop with a fork. Add the celery, onion, oil, chives, salt, pepper, vinegar, chervil, and dill and mix well.
Evenly distribute the egg salad on the slices of brioche. For neat and clean edges, cut off the crusts and cut each slice in half, straight across. Top each slice with the crème fraîche and the caviar. Garnish with the reserved chives, chervil, and dill, and serve.