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–+ servings
A plate with chopped hard boiled egg topped with sweet onion and red lumpfish caviar.
Print Recipe
5 from 1 vote

Caviar Hors d'Oeuvre Plate

Easy and Elegant Entertaining
Prep Time10 minutes
Cook Time20 minutes
Resting Time20 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Servings: 2 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

Nutrition is per Tablespoon. Does not include crackers.

Nutrition

Calories: 15kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 35mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg