This is one of the recipes we included in a cookbook we made for David’s family of his mom’s favorite recipes. Lisa had this appetizer during one of her first dinners with the Barker family when David’s parents were living in Cornwall, Vermont. She was amazed at how quickly it was gobbled up. We make it as a special treat onboard Gyatso, and it doesn’t last any longer.
6 hard boiled eggs
1 tsp dry mustard
1/4 tsp salt
2-3 T mayo
1 medium onion, finely chopped
2/3 cup sour cream*
2 ounce jar Romanoff lumpfish caviar
Make egg salad — quite dry — spread on a plate.
Cover eggs with chopped onion, then sour cream. At the last minute, smooth caviar carefully over the sour cream. Serve with thinly sliced, toasted bread, melba toast or crackers. Makes 15-20 servings.
* Crème fraîche is also delicious, where available.