caviar and egg cups


Categories: Appetizers, Posted by Sandy Bergsten

Ingredients:

Egg Salad (see recipe below)

1 ounce high quality fresh caviar, such as American Sturgeon

20-30 light pastry cups, such as Siljans crispy shells

 

Directions:

Spoon a teaspoon of egg salad into each cup. Top with a dollop of caviar.

Serve immediately

Makes 20-30 canapés

 

For the Egg Salad:

3 hardboiled eggs

2 tbsp finely chopped sweet onion

2 tbsp mayonnaise

½ tsp Dijon mustard

salt and peper to taste

 

Finely chop the hardboiled eggs. Stir in the mayonnaise and mustard. Season with salt and pepper. (Can be made a day ahead of time, place in an airtight container and refrigerate)

 

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