Egg Caviar

Egg Caviar

  • Servings: 8 - 12
  • Difficulty: Easy
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Prep: 45 minutes |  Cooking: 8-10 minutes for the hard boiled egg.

This is all about texture, and the perfect sweet and salty combo oozes in your mouth!

Acknowledgment: Kudos to my mum (family favorite).



  • 4 hard boiled eggs
  • Little salt
  • White ground pepper
  • 1 carton sour cream
  • Red and black caviar
  • Parsley


  1. Take 4 hard boiled eggs, whilst still hot/warm chop finely and mash with a tiny bit of soft butter and tiny bit of sour cream, some white ground pepper (you don’t want black specks through it) and a very small sprinkle of salt. By tiny, I mean start with a scant teaspoon of each, mash and look at the consistency. You don’t want it runny, but you want it sticking together when you pat it down firmly in a dish so it won’t separate and fall off the biscuit.
  2. Form a circle (taste it, make sure it is tasty and not salty). The caviar is salty enough remember!
  3. Beat about three-quarters of the carton of sour cream with half a small white onion that has been chopped really finely. Adjust how much onion (you don’t want the onion to overpower it). Add a very small sprinkle of white pepper. Then, I spread it on top of the egg mixture what I think is enough (you can have some left over of that as well and eat is separately) .
  4. Place the red and black caviar in stripes.
  5. Sprinkle with finely chopped parsley to decorate.