Caviar Egg Salad Appetizer Recipes

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.

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.

Steps:

• Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
• Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.

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.

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.

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.

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.

Steps:

• Gently place the eggs into a large saucepan and cover with cold water. Add the vinegar and place over high heat. Bring to a boil and set a timer for 5 minutes. Remove from the heat after 5 minutes and let sit an additional 2 minutes. Drain the eggs and run under cold water. Immediately peel the eggs* and slice in half the long way. Remove the yolks to a mixing bowl and set the whites to the side. Using a fork, mash the yolks well. Add the mayonnaise, anchovy paste, mustard and white pepper and mix well. Spoon the mixture into a pastry bag fitted with a #6 round tip (1/2-inch diameter). Alternatively, use a sealable plastic bag with the tip cut off.
• Set the egg whites out in a row. Into half, spoon 1/4 teaspoon of the black caviar. Into the other half spoon 1/2 teaspoon of the red caviar. Pipe the filling on top of the caviar so that each resembles a full yolk. Garnish the black caviar stuffed eggs with a small amount of the red caviar and vice versa. Garnish each with a small sprig of dill and serve on a bed of mixed greens.

Steps:

• Remove the yolks from the eggs. Mash the yolks, then mix them with the sour cream, chives, lemon juice, and wasabi. Fill this mixture decoratively back into the whites. Top with salmon caviar and garnish with the chives.

Steps:

• Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.
• Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.

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.

Steps:

• Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
• Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
• On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

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.

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.

Steps:

• Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
• Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.
• Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.
• Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.

Steps:

• Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
• Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
• Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.

Steps:

• Preheat the oven to 400 degrees.
• Line a baking sheet with foil and brush with oil. Cut the eggplant in half lengthwise and place cut side down on the foil. Bake for 20-30 minutes or until the eggplant is soft. Cool until able to handle. Peel and chop the eggplant coarsely.
• In a small bowl, combine all remaining ingrediants and mix well. Add the eggplant and salt and pepper to taste. Cover and refrigerate overnight. Remove from refrigerator and bring to room temperature before serving.

Steps:

• In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.

Steps:

• Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
• Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
• Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
• Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
• Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.