Egg Salad Caviar Appetizer


  • 1 tablespoon(s) unsalted butter, room temperature
  • 3 teaspoon(s) fresh dill, finely chopped
  • 1 teaspoon(s) to 2 teaspoons mayonnaise (adjust to hold eggs together)
  • 1/8 teaspoon(s) Kosher salt
  • freshly ground pepper to taste
  • 1 pinch(s) onion powder
  • 1 teaspoon(s) dried chives
  • + 3 more ingredients
    • 1 ounce(s) hackleback caviar
    • 3 eggs
    • 4 green onions, chopped fine (including green parts)

Fill a small sauce pan ½ full with water. Add eggs and bring to a rolling boil. Reduce heat to simmer and cover for 10 minutes. Remove from heat and immediately submerge in ice cold water until completely cooled. Peel off shells and chop the eggs. In a medium bowl, combine chopped eggs, onions,...

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