Egg And Caviar Dip Recipes

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EGG-AND-CAVIAR DIP



Egg-and-Caviar Dip image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 6

12 hard-cooked eggs, chopped (about 4 1/2 cups)
1/2 cup creme fraiche
3 tablespoons minced fresh chives
1/2 teaspoon coarse salt
1/2 teaspoon Dijon mustard
6 ounces trout roe (available at specialty-food stores)

Steps:

  • Combine all ingredients except roe in a bowl; spread evenly in a 9-inch gratin dish or pie dish. Top with roe in a single layer. Serve immediately with crackers.

EGG DIP WITH CAVIAR :-))



Egg Dip With Caviar :-)) image

This impressive and delicious mold is perfect for a holiday gathering. I must admit that I seldom use caviar due to the comments of several grandchildren! I make this in a star mold and it is so pretty with the yellow, red and green colors. The recipe came from a friend about thirty years ago. Cooking time is for chilling....not counting preparing the hard boiled eggs.

Provided by NoSpringChicken

Categories     Weeknight

Time 6h30m

Yield 48 serving(s)

Number Of Ingredients 15

12 large hard-boiled eggs, peeled
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
1 cup boiling water
1 cup mayonnaise
1 1/2 teaspoons prepared mustard
1 tablespoon fresh lemon juice
4 tablespoons grated onions
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon white pepper
1 (2 ounce) jar chopped pimiento, drained
4 tablespoons finely chopped green bell peppers
1/2 cup sour cream
1 (2 ounce) jar black caviar (optional)

Steps:

  • In large bowl, soften gelatin in cold water for about 5 minutes or until softened.
  • Add boiling water, stir to dissolve.
  • Let cool to room temperature.
  • In another bowl, grate eggs; add mayonnaise, mustard, lemon juice, onion, garlic powder, salt, pepper, pimentos and green pepper.
  • Stir to combine.
  • Add egg mixture to gelatin, stirring to blend.
  • Coat a 2 quart mold with cooking spray.
  • Pour egg mixture into mold and chill until firm.
  • Unmold onto a platter; cover top with sour cream and caviar, if using.
  • Serve with crackers that are not highly seasoned, so the flavors don't compete with one another.
  • Club crackers or sourdough bagel chips are good.

Nutrition Facts : Calories 45.7, Fat 3.5, SaturatedFat 1, Cholesterol 55.3, Sodium 142.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 2

STEAMED EGG WITH SCALLOPS AND CAVIAR



Steamed Egg with Scallops and Caviar image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 appetizer servings

Number Of Ingredients 12

10 large eggs, lightly beaten
1 tablespoon peeled and freshly grated ginger
2 tablespoons finely chopped Chinese chives
2 fresh shiitake mushrooms, stalks removed and finely chopped
2 teaspoons toasted sesame oil
2 teaspoons light soy sauce
2 generous pinches toasted nori seaweed shreds (found in Asian markets)
Pinch sea salt
Freshly ground black pepper
8 bay scallops
4 teaspoons salmon roe, for garnish
Finely chopped fresh Chinese chives, for garnish

Steps:

  • Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.

Nutrition Facts : Calories 117, Fat 7.5 grams, SaturatedFat 2 grams, Cholesterol 269 milligrams, Sodium 190 milligrams, Carbohydrate 2 grams, Protein 11 grams, Sugar 1 grams

CAVIAR DIP



Caviar Dip image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 1 pint

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
  • Serve with chips, toasts, or crackers.

RED CAVIAR DIP



Red Caviar Dip image

Serve this savory dip made with sour cream, red caviar and onions with crackers - perfect accompaniment to your festive meal.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 10

Number Of Ingredients 7

1 container (8 ounces) sour cream
1 jar (2 ounces) red caviar
2 medium green onions, chopped (2 tablespoons)
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
Sliced green onion, if desired
Crackers, if desired

Steps:

  • Mix all ingredients except crackers, reserving 1/2 teaspoon of the caviar.
  • Cover and refrigerate at least 2 hours but no longer than 48 hours. Garnish dip with reserved caviar and green onion. Serve with crackers.

Nutrition Facts : Calories 55, Carbohydrate 1 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 95 mg

LUMPFISH CAVIAR PIE



Lumpfish Caviar Pie image

A delicious and sophisticated appetizer.

Provided by Jennifer Crompton Stretch

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 3h25m

Yield 12

Number Of Ingredients 8

4 hard-cooked eggs, chopped
2 tablespoons mayonnaise
1 cup minced sweet onion
6 ounces cream cheese, softened
½ cup sour cream
3 ½ ounces black lumpfish roe
2 lemons - cut into wedges, for garnish
3 sprigs parsley, for garnish

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.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 4.9 g, Cholesterol 122.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 93.3 mg, Sugar 0.9 g

EGG SALAD WITH CAVIAR



Egg Salad with Caviar image

Categories     Salad     Sauce     Egg     Boil     Caviar

Yield makes 4 open-faced sandwiches

Number Of Ingredients 13

4 extra-large eggs, preferably pasture-raised
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion
2 tablespoons extra-virgin olive oil
2 teaspoons chopped chives, plus additional for garnish
1/2 teaspoon kosher salt
Freshly ground white pepper
1/4 teaspoon white wine vinegar
1 teaspoon finely chopped chervil, plus additional for garnish
1 teaspoon finely chopped dill, plus additional for garnish
4 slices brioche, 1/4 inch thick, 3 inches square
2 teaspoons crème fraîche
4 teaspoons caviar or salmon roe

Steps:

  • Carefully lower the eggs into a saucepan of boiling water. Reduce the heat to an even boil and cook for 8 minutes. Remove from the heat and transfer the eggs to an ice-water bath. When the eggs have cooled completely, peel, add to a medium bowl, and roughly chop with a fork. Add the celery, onion, oil, chives, salt, pepper, vinegar, chervil, and dill and mix well.
  • Evenly distribute the egg salad on the slices of brioche. For neat and clean edges, cut off the crusts and cut each slice in half, straight across. Top each slice with the crème fraîche and the caviar. Garnish with the reserved chives, chervil, and dill, and serve.

CAVIAR DIP



Caviar Dip image

Uses inexpensive black caviar sold in glass jars at most markets. Don't use the good stuff because it will be overwhelmed by the other ingredients. From "Fast Appetizers" by Hugh Carpenter and Teri Sandison. Note: Caviar should not be eaten with a metal spoon because metal oxidizes the eggs and gives them a off taste. The most common serving spoon is mother-of-pearl.

Provided by gailanng

Categories     Cheese

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 7

3 tablespoons mayonnaise
6 hard-cooked eggs, chopped
1 1/2 cups red onions, chopped fine
1 (8 ounce) package cream cheese, room temperature
2/3 cup sour cream
1 (4 ounce) jar black caviar
crackers, thinly sliced baguette or endive, cups

Steps:

  • In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
  • Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
  • Serve chilled with crackers, baguette slices or endive cups.

Nutrition Facts : Calories 263.2, Fat 21.9, SaturatedFat 9.8, Cholesterol 266, Sodium 406.4, Carbohydrate 6.8, Fiber 0.5, Sugar 3.6, Protein 10.7

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS



Caviar Sour Cream Dip With Potato Chips image

This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.

Provided by Melissa Clark

Categories     dips and spreads, finger foods, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 cup sour cream
1 1/2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon chopped fresh chives
1/4 teaspoon ground white pepper
Kosher salt, to taste
About 2 ounces salmon roe or other caviar, for garnish
Potato chips, for serving
Celery sticks, for serving

Steps:

  • In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
  • Spoon caviar on top and serve with potato chips and celery sticks.

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