Caviar Pie


Canola oil for greasing pan
6 hard cooked eggs, chopped
3 tablespoons mayonnaise
1 lg. sweet or red onion, finely chopped (about 1 1/2 cups)
1 8-oz. package cream cheese, softened
2/3 cup sour cream
3 1/2 ounces Romanoff caviar, Blacklump fish caviar or any black caviar
Garnish with lemon zest and finely chopped flat leaf (Italian) parsley


Oil the bottom and sides of 8" springform pan. In a medium bowl, combine eggs and mayonnaise and spread over bottom of pan. Sprinkle chopped onion over the top and gently press them down evenly into the egg mixture.
Combine the cream cheese and sour cream, then beat until smooth. Drop by the spoonful onto the onion layer and spread with a wettened table knife. Cover and chill overnight.
When ready to serve, top the pie with caviar. Run a knife around the sides of the pan and lift off. Garnish with lemon slices or zest and sprinkle with freshly chopped parsley.
Serve with crackers or triangles of pumpernickel bread.


This layered caviar pie is always a crowd-pleaser at parties! Start with a base of chopped hard-boiled eggs mixed with a bit of mayo, top with finely diced onions, followed by a creamy mixture of cream cheese and sour cream smoothed over the top. Refrigerate overnight, then just before serving top with caviar. Easy and delicious!




Monday, November 30, 2009 - 5:42pm



Related Cooking Videos