EGG-AND-CAVIAR DIP

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Egg-and-Caviar Dip image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 6

12 hard-cooked eggs, chopped (about 4 1/2 cups)
1/2 cup creme fraiche
3 tablespoons minced fresh chives
1/2 teaspoon coarse salt
1/2 teaspoon Dijon mustard
6 ounces trout roe (available at specialty-food stores)

Steps:

  • Combine all ingredients except roe in a bowl; spread evenly in a 9-inch gratin dish or pie dish. Top with roe in a single layer. Serve immediately with crackers.

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