Egg Salad Caviar Appetizer Recipe
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A distinctive addition to any appetizer or buffet table, this treat combines the slightly salty and buttery flavor of caviar with eggs for a tasty spread for crackers or small toasts.
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4 green onions, chopped fine (including green parts)
1 tablespoon unsalted butter, room temperature
3 teaspoons fresh dill, finely chopped
1 teaspoon mayonnaise (adjust to hold eggs together)
1/8 teaspoon Kosher salt
freshly ground pepper, to taste
1 pinch onion powder
1 teaspoon dried chives
1 ounce hackleback caviar
:4 to 5 inch tart pan with removable bottom.
Fill a small sauce pan Â½ 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 chop the eggs.
In a medium bowl, combine chopped eggs, onions, soft butter, dill, chives, and mayonnaise. 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. Garnish top of egg mixture with caviar.
Serve with crackers.
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