Caviar Hors d'Oeuvre Plate

A plate with chopped hard boiled egg topped with sweet onion and red lumpfish caviar.

Print Recipe

5 from 1 vote

Easy and Elegant Entertaining

Prep Time10

Cook Time20

Resting Time20

Total Time50

Course: Appetizer

Cuisine: American

Servings: Cups

Calories: 15kcal

Author: Carolyn Hetke

Ingredients

4 hardboiled eggs finely chopped
½ cup sweet onion finely chopped
2 oz caviar (lumpfish or best you can afford)
Paris Toasts or crackers for serving

Instructions

Rinse caviar. Use a very fine seive or line your seive with a paper towel or coffee filter so the roe doesn't wash through the seive and down the drain!
On a small serving plate, pile the egg, then the onion and top with caviar.
Serve with a small spoon and Paris toast or plain crackers.

Notes

Wine Pairing

A Sparkling Blanc de Blanc would be fantastic here and match the elegance of the occasion. However, a Sauvignon Blanc, a Loire Muscadet (Melon de Bourgogne) or an Italian Pinot Grigio, Falanghina, Roero Arneis or Vermentino would all pair nicely here.

Any white wine with a saline character that would pair with oysters would work here.

Nutrition is per Tablespoon. Does not include crackers.

Nutrition