Caviar Egg Salad

Caviar Egg Salad
A great party hors d oeuvres recipes to try !
  • 12 large eggs
  • 3/4 cup mayonnaise
  • 2 tablespoons prepared mustard
  • Salt to taste
  • 4 ounces caviar

Check out 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.
The party hors d oeuvres recipes of caviar egg salad is ready to serve....enjoy the appeitzers....nice !
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1 comment:

  1. Thanks for the recipe!!! Love it. Fresh or frozen local abalone is cheaper but will never give the same taste, flavor and texture as canned abalone. I love the flavor and taste of canned abalone and one day I want to eat abalone like 'abalone kings' do: braised in sauce and served whole, like a steak, washed down with a good white wine. Cut with a knife and fork of course. Meantime, it's still cheaper to slice abalone thinly and share with the family. I love this dish. It's such a special treat