| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizer |
12 |
Servings |
INGREDIENTS
| 12 |
|
Eggs; hard-boiled mayonnaise |
|
|
Salt and freshly ground pepper |
| 2 |
bn |
Scallion; chopped |
| 8 |
oz |
Cream cheese; softened |
| 16 |
oz |
Sour cream |
| 2 |
|
Jars (large) black caviar (not jumbo) |
| 1 |
|
Jar (large) red caviar (not jumbo) |
INSTRUCTIONS
From: "steven.h.bergstein" <steven.h.bergstein@ac.com>
Date: 25 Mar 96 10:16:14
Grease a 10" spring-form pan with a little mayonaise. Mash eggs, mayonaise
(just enough to hold eggs together), salt, and pepper together. Spread into
bottom of pan. Spread scallions on top of egg salad. Mix cream cheese and
sour cream until smooth. Spread over scallions.
Recipe can be prepared up to this point the day before (recommended). Place
the spring-form on a paper towel on a plate (the sour cream tends to
separate). Spread the caviar into an aesthetic design use wax paper for
masking and toothpicks to move caviar. Serve with plain crackers such as
Carr's Table Water Biscuits.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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