Egg & Caviar Pie
 
let your taste and budget decide whether to use domestic or more 
costly imported caviar. 
 
6   hardcooked eggs
1 Tbsp  olive oil
1 tsp  lemon juice
2-1/2 Tbsp  mayonnaise
3 Tbsp  finely chopped red onion
  salt and white pepper to taste
8 oz.  regular cream cheese (not whipped), at room temperature
1/2 cup  sour cream
1/2 tsp  sweet paprika (optional)
1   2ounce jar red caviar
1/2 bunch  chives
  toast triangles or crackers
 
peel and coarsely chop 5 eggs, reserving the sixth for garnish. in a 
medium bowl, whisk the olive oil and lemon juice into the mayonnaise; 
add the chopped eggs and onion. season with salt and pepper. spread in 
an 8-inch pie plate. 
beat together the cream cheese and sour cream until smooth. spread 
atop the egg mixture and sprinkle with paprika, if using. cover 
tightly with plastic wrap and refrigerate overnight or up to 24 hours. 
 
when ready to serve, spread the caviar over the cream cheese layer, 
leaving about 1/2-inch edge. chop the chives, reserving about 10 whole 
blades. sprinkle the chopped chives over the caviar. 
peel remaining hard-cooked egg, cut in half and separate white and 
yolk, then chop. sprinkle chopped yolk in center of pie, and chopped 
white around the edge. place whole chive blades (cut in half if they 
are very long) over whites around the edge. if not serving 
immediately, cover with plastic wrap and refrigerate for up to 30 
minutes. 
 
serve with toast triangles or crackers. 
 
serves 12 
 
per serving: 170 calories, 6 g protein, 2 g carbohydrate, 16 g fat (7 
g saturated), 160 mg cholesterol, 180 mg sodium, 0 fiber. 
 
http://www.sudairy.com/ 
 
-- 
(ID: 13071) Mirror: rec.food.recipes: Sun, Apr 27, 2003


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