CAVIAR EGG SALAD APPETIZER
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
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
EGG SALAD WITH CAVIAR
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
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
EGGS WITH CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 6
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.
EGGS WITH CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 6
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, SOUR CREAM AND CAVIAR SPREAD
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
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
DEVILED EGGS WITH CRèME FRAîCHE AND CAVIAR
Provided by Amanda Hesser
Categories easy, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
- Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
- Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.
EGG DIP WITH CAVIAR :-))
This impressive and delicious mold is perfect for a holiday gathering. I must admit that I seldom use caviar due to the comments of several grandchildren! I make this in a star mold and it is so pretty with the yellow, red and green colors. The recipe came from a friend about thirty years ago. Cooking time is for chilling....not counting preparing the hard boiled eggs.
Provided by NoSpringChicken
Categories Weeknight
Time 6h30m
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, soften gelatin in cold water for about 5 minutes or until softened.
- Add boiling water, stir to dissolve.
- Let cool to room temperature.
- In another bowl, grate eggs; add mayonnaise, mustard, lemon juice, onion, garlic powder, salt, pepper, pimentos and green pepper.
- Stir to combine.
- Add egg mixture to gelatin, stirring to blend.
- Coat a 2 quart mold with cooking spray.
- Pour egg mixture into mold and chill until firm.
- Unmold onto a platter; cover top with sour cream and caviar, if using.
- Serve with crackers that are not highly seasoned, so the flavors don't compete with one another.
- Club crackers or sourdough bagel chips are good.
Nutrition Facts : Calories 45.7, Fat 3.5, SaturatedFat 1, Cholesterol 55.3, Sodium 142.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 2
CAVIAR AND CREAM CHEESE FILLED ENDIVE
Stress free appetizers ready in 25 minutes! Enjoy endive topped with flavored cream cheese, caviar and eggs.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Pipe or spoon cream cheese onto endive leaves. Top with onion, egg and caviar. Serve immediately or refrigerate until serving time.
Nutrition Facts : Calories 60, Carbohydrate 1 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 90 mg, Sugar 0 g
EGG SALAD WITH CAVIAR
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.
CAVIAR EGGS
Provided by Louis Outheir
Categories Egg Appetizer Quick & Easy Seafood Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (first course) servings
Number Of Ingredients 9
Steps:
- Open and sterilize eggshells:
- Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
- Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
- Whip cream and scramble eggs:
- Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
- Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.
MOLDED EGG SALAD
Meet the Cook: Whenever I have company, I like to be able to just pop the food on the table. So this recipe's a real favorite of mine. I got it from a friend who made it for our church get-togethers. My husband and I raised four children; today, we have seven grandchildren. In our small town, farmland surrounds us on three sides, and we face the Columbia River on the other. -Lois Chapman, Ridgefield, Washington
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a medium saucepan, soften gelatin in water for 5 minutes. Stir over low heat until gelatin dissolves. Remove from the heat. , Whisk in mayonnaise. Stir in eggs. Add celery, red pepper, onions, relish, salt and pepper; mix well. Pour into a 8-cup mold coated with cooking spray. Chill overnight. , Unmold onto a serving platter. If desired, use ham as a garnish around the sides of the mold, or place several pieces in the center if using a ring mold.
Nutrition Facts : Calories 441 calories, Fat 42g fat (7g saturated fat), Cholesterol 270mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
EGGS CAVIAR
Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.
Provided by Nick Korbee
Categories HarperCollins Brunch Egg Caviar Breakfast New Year's Day
Yield Makes 1 serving
Number Of Ingredients 6
Steps:
- Gently whip the eggs with a fork.
- Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
- Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.
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