caviar and egg cups
Ingredients:
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
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 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)