Egg Salad With Caviar Recipes

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EGGS WITH CAVIAR



Eggs with Caviar image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

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.

CAVIAR AND SALMON BLINI TORTES



Caviar and Salmon Blini Tortes image

Provided by Lillian Chou

Categories     Egg     Fish     New Year's Eve     Salmon     Winter     Sour Cream     Whole Wheat     Gourmet

Yield Makes 2 servings

Number Of Ingredients 17

For egg salad
1 hard-boiled large egg, finely chopped
2 tablespoons sour cream
1 tablespoon finely chopped chives
For blini
2 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 teaspoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whole milk
1 large egg, separated
1/2 stick unsalted butter, melted and cooled, divided
For filling
1/4 lb thinly sliced smoked salmon at room temperature
2 ounces trout caviar, such as rainbow- trout caviar, or salmon roe
Garnish: sour cream; chopped chives

Steps:

  • Make egg salad:
  • Stir together all ingredients and a pinch of salt.
  • Make blini:
  • Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. 3Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter.
  • Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.
  • Fill tortes:
  • Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini.

EGG-AND-CAVIAR DIP



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.

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

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

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

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

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

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

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

EGGS CAVIAR



Eggs Caviar image

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

2 eggs
1 teaspoon Cognac (Pierre Ferrand 1840 is our go-to, but a little Hennessey never hurt nobody)
1 teaspoon unsalted butter
2 tablespoons sour cream or labneh
2 grams of your favorite caviar or roe
1 slice sourdough or pumpernickel rye bread, toasted and buttered

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.

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

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.

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