Egg Salad With Caviar Food

EGGPLANT CAVIAR

Steps:

• Preheat oven to 350 degrees F.
• Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
• Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
• After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
• Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

WORLD'S BEST EGG SALAD SANDWICH

Steps:

• In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
• Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

EGG SALAD SANDWICHES

Steps:

• In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

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 EGGS

Steps:

• Open and sterilize eggshells:
• Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
• Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
• Whip cream and scramble eggs:
• Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
• Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.

EGGPLANT CAVIAR

Steps:

• Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
• Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.

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.

SHERI'S MOLDED CAVIAR AND EGG SALAD

Steps:

• One day ahead of serving, mix the mold ingredients together and put it in a plastic container in the refrigerator to let it harden.
• The next day, before serving, remove container from the refigerator.
• Take a knife and loosen the mold from the edges and turn it onto a serving plate with enough extra room on the sides for the topping to add a little bulk.
• Cover the mold with sour cream.
• Add the caviar on top; drizzle it on the sides.
• Serve with crackers and enjoy!

QUAIL EGGS BENEDICT AND CAVIAR

Steps:

• Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.
• Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.

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.

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.

BELGIAN ENDIVE WITH EGG SALAD

Steps:

• Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
• Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
• On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

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.

POTATO SALAD WITH CREAMY CAVIAR DRESSING

Steps:

• Mix first 3 ingredients in medium bowl to blend. Fold in 1/4 cup caviar. Cover and refrigerate. (Dressing can be prepared 2 hours ahead. Keep refrigerated.)
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Using slotted spoon, transfer potatoes to work surface to cool. Cook beans in same pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Cut beans into 1-inch lengths. Cut potatoes into quarters.
• Combine potatoes, beans, endive, chopped eggs and green onions in large bowl. Add dressing and toss gently to coat. Season generously with salt and pepper. Divide salad among 4 plates. Top each with 1 teaspoon caviar.

DEVILED EGGS ON TOAST WITH CAVIAR

Steps:

• Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
• Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.
• Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.
• Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.

EGG SALAD WITH CAVIAR

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.

SCRAMBLED EGGS WITH CAVIAR

Steps:

• In a bowl, beat eggs and cream until well blended.
• In a saucepan over medium flame, melt one tablespoon of the butter. Add eggs, and cook over medium-low heat, stirring all around sides and bottom with a plastic spatula. When mixture is slightly thickened, add remaining butter and salt to taste. Do not overcook eggs or they will toughen. When eggs are firm but moist, remove from heat.
• Transfer eggs to individual warm ramekins. Top each with a tablespoon of caviar. Serve immediately.

SCRAMBLED EGGS WITH CREME FRAICHE AND CAVIAR IN EGGSHELL CUPS

Steps:

• Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
• Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
• Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.

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.