Egg Salad with Caviar Recipe

Name: Egg Salad with Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 extra-large eggs, preferably pasture-raised; 2 tablespoons finely chopped celery; 1 tablespoon finely chopped red onion; 2 tablespoons extra-virgin olive oil; 2 teaspoons chopped chives, plus additional for garnish; 1/2 teaspoon kosher salt; Freshly ground white pepper; 1/4 teaspoon white wine vinegar; 1 teaspoon finely chopped chervil, plus additional for garnish; 1 teaspoon finely chopped dill, plus additional for garnish; 4 slices brioche, 1/4 inch thick, 3 inches square; 2 teaspoons creme fraiche; 4 teaspoons caviar or salmon roe

Servings: persons

4 extra-large eggs, preferably pasture-raised
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion
2 tablespoons extra-virgin olive oil
2 teaspoons chopped chives, plus additional for garnish
1/2 teaspoon kosher salt
Freshly ground white pepper
1/4 teaspoon white wine vinegar
1 teaspoon finely chopped chervil, plus additional for garnish
1 teaspoon finely chopped dill, plus additional for garnish
4 slices brioche, 1/4 inch thick, 3 inches square
2 teaspoons creme fraiche
4 teaspoons caviar or salmon roe

1
Carefully lower the eggs into a saucepan of boiling water.
2
Reduce the heat to an even boil and cook for 8 minutes.
3
Remove from the heat and transfer the eggs to an ice-water bath.
4
When the eggs have cooled completely, peel, add to a medium bowl, and roughly chop with a fork.
5
Add the celery, onion, oil, chives, salt, pepper, vinegar, chervil, and dill and mix well.
6
Evenly distribute the egg salad on the slices of brioche.
7
For neat and clean edges, cut off the crusts and cut each slice in half, straight across.
8
Top each slice with the creme fraiche and the caviar.
9
Garnish with the reserved chives, chervil, and dill, and serve.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 extra-large eggs, preferably pasture-raised, 2 tablespoons finely chopped celery, 1 tablespoon finely chopped red onion, 2 tablespoons extra-virgin olive oil, and more.

Yes, Egg Salad with Caviar falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Egg Salad with Caviar

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