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Showing 1-5 of 5
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 19, 2007
on April 15, 2006
This is great. I started making this receipe after having something similar on a cruise. This is much better.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 04, 2003
Serving Size: 1 (57 g)
Servings Per Recipe: 16