Best 12 Egg And Caviar Dip Recipes

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Indulge in a culinary symphony of flavors with our exquisite Egg and Caviar Dip, a harmonious blend of luxurious ingredients that will tantalize your taste buds. This dip is a true masterpiece, featuring a velvety smooth base of hard-boiled eggs, sour cream, and mayonnaise, complemented by the briny burst of caviar. Whether you're entertaining guests or simply seeking an extraordinary appetizer, this dip is sure to impress. Our collection includes variations of this classic recipe, each offering a unique twist to cater to diverse palates. From the simplicity of a basic Egg and Caviar Dip to the sophistication of a Smoked Salmon and Caviar Dip, there's a recipe here to suit every occasion. Prepare to embark on a culinary adventure as you explore the depths of flavor in our Egg and Caviar Dip recipes.

Here are our top 12 tried and tested recipes!

EGG DIP WITH CAVIAR :-))



Egg Dip With Caviar :-)) image

This impressive and delicious mold is perfect for a holiday gathering. I must admit that I seldom use caviar due to the comments of several grandchildren! I make this in a star mold and it is so pretty with the yellow, red and green colors. The recipe came from a friend about thirty years ago. Cooking time is for chilling....not counting preparing the hard boiled eggs.

Provided by NoSpringChicken

Categories     Weeknight

Time 6h30m

Yield 48 serving(s)

Number Of Ingredients 15

12 large hard-boiled eggs, peeled
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
1 cup boiling water
1 cup mayonnaise
1 1/2 teaspoons prepared mustard
1 tablespoon fresh lemon juice
4 tablespoons grated onions
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon white pepper
1 (2 ounce) jar chopped pimiento, drained
4 tablespoons finely chopped green bell peppers
1/2 cup sour cream
1 (2 ounce) jar black caviar (optional)

Steps:

  • In large bowl, soften gelatin in cold water for about 5 minutes or until softened.
  • Add boiling water, stir to dissolve.
  • Let cool to room temperature.
  • In another bowl, grate eggs; add mayonnaise, mustard, lemon juice, onion, garlic powder, salt, pepper, pimentos and green pepper.
  • Stir to combine.
  • Add egg mixture to gelatin, stirring to blend.
  • Coat a 2 quart mold with cooking spray.
  • Pour egg mixture into mold and chill until firm.
  • Unmold onto a platter; cover top with sour cream and caviar, if using.
  • Serve with crackers that are not highly seasoned, so the flavors don't compete with one another.
  • Club crackers or sourdough bagel chips are good.

Nutrition Facts : Calories 45.7, Fat 3.5, SaturatedFat 1, Cholesterol 55.3, Sodium 142.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 2

CAVIAR DIP



Caviar Dip image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 1 pint

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
  • Serve with chips, toasts, or crackers.

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS



Caviar Sour Cream Dip With Potato Chips image

This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.

Provided by Melissa Clark

Categories     dips and spreads, finger foods, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 cup sour cream
1 1/2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon chopped fresh chives
1/4 teaspoon ground white pepper
Kosher salt, to taste
About 2 ounces salmon roe or other caviar, for garnish
Potato chips, for serving
Celery sticks, for serving

Steps:

  • In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
  • Spoon caviar on top and serve with potato chips and celery sticks.

EGGS WITH CAVIAR



Eggs with Caviar image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

6 hard boiled eggs split longways
2 tablespoons sour cream
2 tablespoons chopped chives
1 tablespoon capers
2 tablespoons beluga caviar
2 bunches watercress

Steps:

  • Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.

EGG-AND-CAVIAR DIP



Egg-and-Caviar Dip image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 6

12 hard-cooked eggs, chopped (about 4 1/2 cups)
1/2 cup creme fraiche
3 tablespoons minced fresh chives
1/2 teaspoon coarse salt
1/2 teaspoon Dijon mustard
6 ounces trout roe (available at specialty-food stores)

Steps:

  • Combine all ingredients except roe in a bowl; spread evenly in a 9-inch gratin dish or pie dish. Top with roe in a single layer. Serve immediately with crackers.

SLOW-COOKED SCRAMBLED EGGS WITH CAVIAR



Slow-Cooked Scrambled Eggs with Caviar image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

4 extra-large eggs
Splash half-and-half
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter, divided
2 slices toasted brioche
2 teaspoons malossol caviar, osetra or sevruga

Steps:

  • Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.

CAVIAR EGGS



Caviar Eggs image

Provided by Colin Cowie

Categories     Egg     Fish     Appetizer     Breakfast     Brunch     Cocktail Party     Easter     Quick & Easy     Spring     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 7

8 large white eggs
8 slices multigrain bread
Ground white pepper to taste
1/4 cup heavy cream
2 tablespoons minced shallots
1 tablespoon chopped chives (optional)
4 ounces Beluga, Osetra, or Sevruga Caviar

Steps:

  • 1. To remove top of egg: Cup egg, point side up, in palm of hand. Place small spice bottle upside down on top of egg, holding egg and bottle stable between thumb and forefinger. With other hand, hold heavy wooden spoon above bottle and strike downward, hitting bottle and creating crack around top of egg. Remove bottle and insert sharp paring knife into crack. Cut around horizontally to form small opening in top of egg.
  • 2. Pour out egg into large mixing bowl; reserve. Set aside eggshell - both bottom and cut-off top. Repeat with remaining eggs. Under hot running water, rinse eggshell bottoms and tops. Set each top and bottom next to each other upside down on paper towels to dry. When dry, arrange bottoms in egg cups with tops on the side. Place toasted side down and toast again, being careful not to burn the toast. Arrange around base of each egg cup.
  • 3. Whisk reserved eggs, then strain through fine sieve into another mixing bowl. Season with white pepper.
  • 4. In saucepan over low heat, or in a double boiler, cook eggs, whisking constantly, until they start to thicken, about 5 minutes. Whisk in cream and shallots. Cook, whisking constantly, 30 seconds more or until desired consistency. Immediately transfer to glass bowl to stop eggs from further cooking and add the chives.
  • 5. Carefully divide egg mixture among eggshell bottoms, filling each two thirds full. Top each with chives and caviar. Partially cover each egg with eggshell top, and serve immediately.

CAVIAR EGGS



Caviar Eggs image

Provided by Louis Outheir

Categories     Egg     Appetizer     Quick & Easy     Seafood     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (first course) servings

Number Of Ingredients 9

6 large eggs
2 teaspoons distilled white vinegar
1/4 cup chilled heavy cream
1 teaspoon fresh lemon juice
1 teaspoon vodka
1/8 teaspoon plus a pinch of cayenne, divided
2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided
2 tablespoons domestic caviar such as osetra or rainbow trout
Equipment: a 6- to 8-inch nonstick skillet

Steps:

  • Open and sterilize eggshells:
  • Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
  • Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
  • Whip cream and scramble eggs:
  • Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
  • Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.

CAVIAR DIP



Caviar Dip image

Easy to make and delicious, especially if you're looking for something different. I've listed the prep time as 30 minutes for cooking and cooling the eggs. It may take longer to cool the eggs although they don't have to be ice cold. If you have hard boiled eggs already made. prep time drops to 5 minutes to chop the eggs.

Provided by Linda Seide

Categories     Other Appetizers

Time 35m

Number Of Ingredients 6

1/2 c heavy cream
3 Tbsp red caviar, drained
2 Tbsp shallots, chopped
3 hard-boiled eggs
1/4 c minced chives
toast rounds

Steps:

  • 1. Cook and cool 3 hard-boiled eggs. Chop and set aside.
  • 2. Whip cream and then fold in caviar and shallots.
  • 3. Place in a serving bowl and garnish edges with chopped egg and chives. Serve with toast rounds or black bread rounds.

CAVIAR DIP



Caviar Dip image

Uses inexpensive black caviar sold in glass jars at most markets. Don't use the good stuff because it will be overwhelmed by the other ingredients. From "Fast Appetizers" by Hugh Carpenter and Teri Sandison. Note: Caviar should not be eaten with a metal spoon because metal oxidizes the eggs and gives them a off taste. The most common serving spoon is mother-of-pearl.

Provided by gailanng

Categories     Cheese

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 7

3 tablespoons mayonnaise
6 hard-cooked eggs, chopped
1 1/2 cups red onions, chopped fine
1 (8 ounce) package cream cheese, room temperature
2/3 cup sour cream
1 (4 ounce) jar black caviar
crackers, thinly sliced baguette or endive, cups

Steps:

  • In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
  • Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
  • Serve chilled with crackers, baguette slices or endive cups.

Nutrition Facts : Calories 263.2, Fat 21.9, SaturatedFat 9.8, Cholesterol 266, Sodium 406.4, Carbohydrate 6.8, Fiber 0.5, Sugar 3.6, Protein 10.7

EGGS CAVIAR



Eggs Caviar image

Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.

Provided by Nick Korbee

Categories     HarperCollins     Brunch     Egg     Caviar     Breakfast     New Year's Day

Yield Makes 1 serving

Number Of Ingredients 6

2 eggs
1 teaspoon Cognac (Pierre Ferrand 1840 is our go-to, but a little Hennessey never hurt nobody)
1 teaspoon unsalted butter
2 tablespoons sour cream or labneh
2 grams of your favorite caviar or roe
1 slice sourdough or pumpernickel rye bread, toasted and buttered

Steps:

  • Gently whip the eggs with a fork.
  • Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
  • Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.

EGG, SOUR CREAM AND CAVIAR SPREAD



Egg, Sour Cream and Caviar Spread image

This puts the luxe in deluxe! From the Woman's Day magazine, 1985. Refrigeration time not included in preparation time.

Provided by Molly53

Categories     Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

12 eggs, hard-cooked and chopped
1/4-1/3 cup mayonnaise (use a good quality, such as Hellmann's)
2 tablespoons green onions, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
2 dashes hot pepper sauce (Tabasco preferred)
1/2 cup sour cream
2 ounces red caviar
crackers or toast points

Steps:

  • Mix first six ingredients together with a fork just until mixture holds together.
  • Spoon into a serving bowl, cover and chill several hours or overnight.
  • When ready to serve, garnish with sour cream and caviar.
  • Spread on crackers or toast points.

Nutrition Facts : Calories 125.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 244.8, Sodium 279.1, Carbohydrate 2.2, Sugar 0.7, Protein 7.8

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dip.
  • Don't overcook the eggs. They should be cooked through, but not rubbery.
  • Use a good quality caviar. This is the star of the show, so don't skimp on it.
  • Season the dip to taste. You may need to add more salt, pepper, or lemon juice, depending on your personal preference.
  • Serve the dip chilled. This will help to firm it up and make it easier to spread.
  • Garnish the dip with fresh herbs or caviar. This will add a pop of color and flavor.

Conclusion:

Egg and caviar dip is a delicious and elegant appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a crowd-pleasing dish, give this egg and caviar dip a try. You won't be disappointed!

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