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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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One from Mom's recipe box, another staple on the New Year's Eve table. Delicious with champagne and served with rye or pumpernickle toast. Ingredients:
10 hard cooked eggs finely chopped (i use the cheese grater) |
8 oz. cream cheese softened |
1/4 cup of minced onion as fine as you can get |
3 tbsp. of softened butter |
1/2 teaspoon of white pepper |
1/2 teaspoon of salt |
1 pint of sour cream, drained (use coffee filter in strainer for 3 hrs refrigerated) |
1 small jar of salmon roe caviar, (drained extra liquid/coffee filter/ in the refrigerator) |
1 small jar of black caviar, (drained of extra liquid/in coffee filter while in the refrigerator) |
Directions:
1. Combine hard cooked eggs, cream cheese, onion, butter, salt and pepper until well mixed.
2. Shape into a square or a loaf.
3. I use a nine x nine cake pan as a mold, lined with plastic wrap and invert it on my serving plate.
4. Chill at least one hour.
5. Put on a lettuce leaf lined serving plate.
6. Frost with sour cream.
7. Gently spoon the caviar on top, alternating red and black in stripes or in concentric circles.
8. Spread very gentlyas to not break the eggs.
9. Serve with party pumpernickel and party rye bread.
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