Sheri's Molded Caviar and Egg Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I got this recipe from a woman I worked with. It is similar, yet different, from the other caviar-egg salads listed in Zaar so I thought I'd post it. *Note needs to harden in the refigerator so make a day before serving. Time listed does not include time to hard boil or the refrigeration time. Ingredients:
6 eggs, hard boiled, mashed very fine |
2 small onions, chopped |
1/2 cup unsalted butter, melted |
1 (16 ounce) container sour cream |
1 (4 ounce) jar red caviar (romanoff) |
1 (4 ounce) jar black caviar (romanoff) |
Directions:
1. One day ahead of serving, mix the mold ingredients together and put it in a plastic container in the refrigerator to let it harden.
2. The next day, before serving, remove container from the refigerator.
3. 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.
4. Cover the mold with sour cream.
5. Add the caviar on top; drizzle it on the sides.
6. Serve with crackers and enjoy!
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