Print
Total:
20 min
Active:
20 min
Yield:
1 serving
Level:
Easy

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped chervil, parsley and/or dill 
  • 2 hard-boiled large eggs, peeled and finely chopped 
  • 1 tablespoon finely diced celery 
  • 1 tablespoon finely diced red or white onion 
  • 1 rounded tablespoon mayonnaise, homemade or store-bought 
  • 1 1/2 teaspoons Dijon mustard 
  • Salt and freshly ground black pepper 
  • 1 to 2 ounces Florida caviar or other sturgeon caviar 
  • Toasted bread or crackers, for serving 

Directions

In a small food processor or blender, combine the olive oil and chopped herbs and pulse until smooth and combined.

Fill a demitasse (espresso style) cup or similar cylindrical dish with hot water and set aside.

In a mixing bowl, fold together the eggs, celery and onion. Add the mayonnaise and mustard to the mixture and sprinkle with salt and pepper. Combine the ingredients again and then taste and adjust the seasoning if necessary. The egg mixture should be moist but not overly wet and not too salty.

Empty the demitasse cup of the water and begin scooping the egg salad into the cup, lightly pressing the salad in so that it fills in the spaces. Fill the cup, then immediately invert it over a clean serving plate, shaking lightly until the salad is released onto the plate. If the cup-shaped form is not held, repeat until the desired effect is achieved.

Scoop a large tablespoon of the caviar and place it right on top of the egg salad timbale. Garnish the plate with 2 tablespoons of the herb oil, reserving the rest of the oil for another use. Serve with toasted bread or crackers and enjoy!

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