Egg And Caviar Dip Recipes

CAVIAR DIP

Steps:

• In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
• Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
• Serve chilled with crackers, baguette slices or endive cups.

EGG DIP WITH CAVIAR :-))

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.

EGGS WITH 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-AND-CAVIAR DIP

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.

CAVIAR DIP

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
• Serve with chips, toasts, or crackers.

CAVIAR PIE

Steps:

• Blend the eggs and mayonnaise (using enough mayonnaise just to bind the eggs) in a small bowl. Line a well-buttered 8 or 9-inch pie pan with the egg mixture, pressing firmly over the bottom and up the sides to form the crust. Scatter the scallions over the crust, then spread with the caviar. Frost with the sour cream and refrigerate until ready to serve. Set the caviar pie on a cocktail table with crackers or freshly made melbas, which can be dipped or spread.;

CAVIAR PLATE

Steps:

• Place the caviar tin in a small bowl of ice, to keep cold. Peel eggs and separate the whites and yolks. Chop yolks and whites separately. Place caviar on a platter and surround with small bowls of chopped egg yolks and whites, lemon wedges, red onion, chives, creme fraiche, melted butter, blini, and toast points.

EGGPLANT CAVIAR

Steps:

• Preheat oven to 350 degrees F.
• Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
• Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
• After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
• Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges

CAVIAR TART

Steps:

• Put 1/2 cup sour cream in a paper-towel-lined sieve set over a bowl, then let drain, covered with plastic wrap and chilled, 3 hours.
• Stir together remaining 1/4 cup sour cream, eggs, onion, butter, dill, zest, salt, pepper, and 1 tablespoon chives until combined well.
• Invert bottom of springform pan (so that turned-up edge is underneath for easy removal of tart) and close side of pan around bottom. Spread egg mixture evenly in pan with offset spatula, smoothing top. Cover surface with plastic wrap, pressing gently, and chill until firm, at least 3 hours.
• Spread drained sour cream evenly over egg mixture with offset spatula.
• Gently spread half of caviar on several sheets of paper towels to absorb excess cuttlefish ink. Carefully lift caviar from paper towels and spread on top of egg mixture (be careful not to smash caviar). Repeat method with remaining caviar. Serve cut into wedges and sprinkled with remaining chives, if desired.

RED CAVIAR DIP

Steps:

• Mix all ingredients except crackers, reserving 1/2 teaspoon of the caviar.
• Cover and refrigerate at least 2 hours but no longer than 48 hours. Garnish dip with reserved caviar and green onion. Serve with crackers.

EGG, SOUR CREAM AND CAVIAR SPREAD

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.

EGG SALAD WITH CAVIAR

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.