caviar and egg cups

Categories: Appetizers, Posted by Sandy Bergsten


Egg Salad (see recipe below)

1 ounce high quality fresh caviar, such as American Sturgeon, or Cavi-art

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



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 pepper 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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