Larrys Fabulous Caviar Pie Recipes

Steps:

• Grease an 8-inch spring-form pan and set aside. Stir together the hard-cooked eggs and mayonnaise. Evenly spread into the bottom of the spring-form pan and sprinkle the minced onion over the top. Stir together cream cheese and sour cream until smooth and spread over the onion layer. Cover and chill at least 3 hours in the refrigerator.
• Once completely chilled, unwrap the pan and spread the lumpfish roe over the top. Run a knife around the edge of the pie and remove the side of the spring-form pan. Garnish with lemon wedges and parsley sprigs before serving.

Steps:

• Spray 9-inch-diameter tart pan with removable bottom or 9-inch-diameter springform pan with vegetable oil spray. Combine onion and sugar in medium bowl. Place 10 whites and 6 yolks in processor (reserve remaining yolks for another use). Chop coarsely. Add mayonnaise and relish and process just until combined (do not overmix to paste). Add to bowl with onion and blend well. Spread over bottom of prepared pan.
• Refrigerate 15 minutes.
• Combine Neufchâtel cheese and milk in processor. Blend well. Drop cheese mixture by teaspoonfuls over chilled egg layer and spread gently to cover. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Spoon caviar decoratively atop cheese layer. Garnish with lemon slices and parsley. Press bottom of tart pan up or remove sides of springform pan, releasing pie. Place pie on platter; surround with crackers.

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.;

Steps:

• Drain the chopped onion on paper towels. Butter the bottom and.
• sides of an 8" springform pan. In a bowl combine the eggs and.
• mayonnaise and spread in the bottom of pan in an even layer. Sprinkle.
• with onion. Beat together until smooth the cream cheese and sour.
• cream. Drop by spoonfuls onto onion. With wet table knife spread.
• gently to smooth. Cover and chill 3 hours or overnight.
• Just before serving, drain jar of caviar and distribute over cream.
• cheese (may make a pattern). Run knife around sides of pan to loosen.
• form. Garnish top with chives and parsley. Surround base with.
• parsley sprigs. Serve with melba toast. Serves 10-12 guests.

Steps:

• Mix eggs, mayonnaise and onion. Put in bottom of 8 inch springform pan. Mix cream cheese and sour cream. Spread over top of egg mixture. Refrigerate 4 hours or overnight. Unmold pan. Put caviar in tea strainer. Rinse with cold water until water runs clear. Drain well. Place on top. Decorate with lemon wedges. Serve with assorted crackers

Steps:

• In a med bowl, stir together hard cooked eggs and softened butter. Press egg mixture into a 9 " pie plate. Sprinkle with sliced onions.
• Combine sour cream, lemon peel, lemon juice, and hot pepper sauce. Spread over the onions.
• Just before serving, place the 4 inch lengths of onion on sour cream in a spoke design, dividing the pie into wedges.
• Rinse and drain the caviar. Spoon the caviar onto each wedge, alternating colors and spreading evenly and completely over the sour cream.
• Serve with buttered toast points and crackers.

Steps:

• Combine eggs with mayonnaise. Spread over bottom of well greased 8" springform pan. Sprnkle with onion. Soften cream cheese and blend with sour cream until smooth. Spread over onion with wet spatula. Cover. Chill 3 hours or overnight. Before serving, top with caviar, spread to pan edges. Run knife arund pan sides; loosen and lift over.

Steps:

• Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture.
• Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface.
• Chill for several hours or overnight.
• Drain each color of caviar on separate paper towels.
• Create a shape or design, using the different colors of caviar. Chill.
• Be careful unmolding the springform pan.
• Serve with toast points or crackers.

Steps:

• I found my mother's copy of this recipe and have updated it for the amount of !cheap! caviar to buy. She says to buy 3 "large" jars of caviar - it seems that small jars have 2 ounces and large, 3.5. I've attached pictures of my mother's handwritten instructions.
• Grease a 10-inch spring-form pan with a little mayonnaise.
• Mash eggs, mayonnaise (just enough to hold eggs together), salt, and pepper together. Spread into bottom of pan.
• Spread scallions on top of egg salad.
• Mix cream cheese and sour cream until smooth. Spread over scallions.
• Recipe can be prepared up to this point the day before (recommended). Place the spring-form on a paper towel on a plate (the sour cream tends to separate).
• Spread the caviar into an aesthetic design use wax paper for masking and toothpicks to move caviar. We frequently made a diamond in the middle using 2 jars and then did the exterior area with the remaining jar. Alternatively, you could do a half-and-half pattern with four jars.
• Serve with plain crackers such as Carr's Table Water Biscuits.

Steps:

• Mash hard cooked eggs and mix with butter and half of chopped onion.
• Spread evenly on the bottom of a 9-inch pie plate and refrigrate for at least 1/2 hour.
• Mash anchovies and blend with mayonnaise and chopped parsley.
• Spread on top of egg mixture.
• Carefully combine caviar and remaining chopped onion and add lemon juice.
• Spread on top of pie.
• Refrigrate until serving time.
• Frost with sour cream just before serving.
• Garnish with a little extra chopped parsley.
• Serve with simple crackers.