Egg Dip With Caviar Food

EGG-AND-CAVIAR DIP

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.

CAVIAR DIP

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.

EGG DIP WITH CAVIAR :-))

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.

EGGS WITH CAVIAR

Steps:

• Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.

CAVIAR PLATE

Steps:

• Place the caviar tin in a small bowl of ice, to keep cold. Peel eggs and separate the whites and yolks. Chop yolks and whites separately. Place caviar on a platter and surround with small bowls of chopped egg yolks and whites, lemon wedges, red onion, chives, creme fraiche, melted butter, blini, and toast points.

CAVIAR PIE

Steps:

• Blend the eggs and mayonnaise (using enough mayonnaise just to bind the eggs) in a small bowl. Line a well-buttered 8 or 9-inch pie pan with the egg mixture, pressing firmly over the bottom and up the sides to form the crust. Scatter the scallions over the crust, then spread with the caviar. Frost with the sour cream and refrigerate until ready to serve. Set the caviar pie on a cocktail table with crackers or freshly made melbas, which can be dipped or spread.;

DEVILED EGG DIP

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
• Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.

EGG SALAD WITH CAVIAR

Steps:

• Fill a small sauce pan ½ full with water. Add eggs and bring to a rolling boil. Reduce heat to simmer and cover for 10 minutes. Remove from heat and immediately submerge in ice cold water until completely cooled. Peel off shells and shred/grate the eggs. In a medium bowl, combine chopped eggs, onions, soft butter, dill, chives, cream cheese and lemon juice. Season to taste. Lightly spray the inside of tart pan with cooking oil. Firmly press egg mixture into pan. Cover with plastic wrap and refrigerate for 2 to 3 hours. To serve, remove from tart pan and place on a serving plate. Ice with remaining sour cream. Garnish top of egg mixture with caviar. Serve with blinis.

CAVIAR EGG SALAD APPETIZER

Steps:

• Mix together eggs, onion, mayonnaise and pepper.
• Mound onto a festive plate.
• Spread each caviar across each half of the mound.
• Arrange toast around the mound.
• Serve using a plastic or porcelain spreader.
• Caviar and metals don't mix.

EGGS CAVIAR

Steps:

• Gently whip the eggs with a fork.
• Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
• Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.

EGG, SOUR CREAM AND CAVIAR SPREAD

Steps:

• Mix first six ingredients together with a fork just until mixture holds together.
• Spoon into a serving bowl, cover and chill several hours or overnight.
• When ready to serve, garnish with sour cream and caviar.
• Spread on crackers or toast points.

EGG SALAD WITH CAVIAR

Steps:

• Stir together vinegar, mustard, pepper, salt and mayonnaise. Fold in celery, onion and eggs. Cover and chill.
• Mound on platter lined with greens. Garnish with caviar and green onion.
• Makes 4 servings.
• Note: If desired, omit caviar. Garnish with pimiento.
• Note: Time does not include cooking the eggs or chilling.

CAVIAR DIP

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.