caviar egg toasts

Categories: Appetizers, Posted by Sandy Bergsten


1 ounce caviar, from the refrigerated section

4-6 thick slices of fresh country rustic bread

¼ cup butter, melted

3 hardboiled eggs, peeled and finely chopped

2 teaspoons mayonnaise

½ teaspoon Dijon mustard

1 tablespoon minced onion

freshly ground pepper and salt to taste



For toasts-

Preheat oven to 350 degrees. Lightly brush slices of bread with melted butter. With a one inch round cutter cut out rounds, avoiding the crusts. Place on a baking sheet buttered side up and bake for 5 minutes or until lightly toasted. Set aside (can be made earlier in the day, covered at room temperature).

For the egg salad-

Combine the finely chopped hard boiled eggs with two teaspoons mayonnaise, 1/2 teaspoon Dijon mustard, one tablespoon minced onion, freshly ground pepper, taste for salt (can be made the day before, cover and refrigerate).

To assemble-

Top each toasted bread round with a little mound of egg salad. Finish with a small dollop of caviar.


Serve immediately


Makes approximately 32


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