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    You are in: Home / Recipes / Caviar Egg Salad Appetizer Recipe
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    Caviar Egg Salad Appetizer

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 01, 2008

      Love it done this way! Used red caviar only, salted mildly, and used white pepper. 4 eggs were VERY finely diced, and the other 4 eggs were pulsed in the processor twice - for a consistency somewhere between a fine dice and a mush. The onions were diced to a 2mm size - really fine. The presentation was as lovely as your current picture, if not better - but no one gave the opportunity to take a picture since it was DEVOURED immediately. Love ya Rita!

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    • on October 19, 2007

      Wonderful and easy; to top it - it looks lovely!

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    • on April 15, 2006

      This is great. I started making this receipe after having something similar on a cruise. This is much better.

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    • on April 20, 2003

      Talk about appearance - WOW- This is so attractive with the red & Black caviar covering the mashed eggs.I cut back the mayo to 1/2 cup and added 1/4 cup sour cream. Used a sweet Chilian onion. The egg and caviar complement each other perfectly.. Make sure that you drain the caviar well - especially the black (It's dyed) and if any juice runs ir will ruin the appearance. This disappeared in a hurry. Thanks RitaL for a lovely, easy appetizer.

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    • on April 04, 2003

      I`ve also made this with a 1/4 cup sour cream added to the recipe.

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    Nutritional Facts for Caviar Egg Salad Appetizer

    Serving Size: 1 (57 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 121.9
     
    Calories from Fat 79
    65%
    Total Fat 8.8 g
    13%
    Saturated Fat 1.9 g
    9%
    Cholesterol 179.6 mg
    59%
    Sodium 322.6 mg
    13%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 1.2 g
    5%
    Protein 6.8 g
    13%

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