Caviar Egg Salad Recipe

This Caviar Egg Salad is an easy to make, yet very gourmet recipe.  It is a great way to introduce caviar to your guests. Using Caviar in Egg Salad is also a way to make your expensive caviar last longer.   Give this fantastic recipe a try and discover how elegant you and your guests will feel while enjoying it.

Here are a few ideas for using this recipe; it is the perfect filling for tea sandwiches. Try it for your next New Year’s Eve celebration.  Eating caviar is an extravagant way to end the year and start the new one!  Bring a and appetizer made with this recipe to a party, it will be a distinctive addition to the appetizer or buffet table.  Caviar Egg Salad is also great served on toast points, as a canape and tastes great served on pumpernickel rye bread. You can serve it with “everything” from sandwiches, crackers, Melba toast, and even potato chips. Try this Caviar Egg Salad in deviled eggs. Let your imagination be your guide!

Learn all about American Caviar.


Caviar Egg Salad Recipe:

Caviar Egg Salad Recipe

Prep Time: 20 minutes

Cook Time: o

Yield: 6 to 8 servings


12 large eggs3/4 cup good-quality mayonnaise
2 tablespoons prepared mustard
Salt to taste
4 ounces caviar

* Learn how to Boil and Peel Hard-Cooked Eggs.


How to boil eggs:   Place the eggs in a saucepan just large enough to hold them all in one layer.  Add water to cover by 1 1/2 inches.  Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil.  Cover, reduce heat to low and leave on heat for 30 seconds.  Remove from heat and let stand, covered, for 15 minutes.  Pour off hot water and rinse eggs under cold running water for 5 minutes.  Pour off the water and shake the pans to crack the eggs.  Peel under cold running water.

In a large bowl, finely grate the hard-cooked eggs; stir in mayonnaise, mustard, and salt.  Cover and refrigerate until ready to serve.  NOTE: May be made up to 36 hours in advance.

Just before serving, gently fold caviar into egg salad, being careful not to break the fish eggs (caviar).

Makes 6 to 8 servings for lunch or 24 servings for appetizers.

Caviar Egg Tea Sandwiches:

Caviar Egg Salad (see recipe above)
10 very thin slices white or wheat bread*

*  Choose the best-quality bread as possible.  Never serve end slices.  Freezing the bread before cutting and then spreading makes for easier handling.

Prepare Caviar Egg Salad according to recipe above.

Spread the egg salad mixture evenly over 5 slices of bread.  Top each with the remaining 5 bread slices.

Carefully cut the crusts from each sandwich with a long, sharp or serrated-blade knife.  Cut the sandwiches in half diagonally and then cut in half again.  If desired, decorative shapes can be made with cookie cutters.

Transfer the prepared sandwiches to a platter and wrap in plastic wrap.  Refrigerate at least 4 hours or overnight to soften before serving.

When ready to serve, remove from refrigerator.  Uncover sandwiches just before serving.

Yields 5 whole sandwiches or 10 halves or 20 fourths.

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