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Devilish Eggs with Black Caviar
This is an easy recipe that uses a little black caviar for a salty touch. They vanished quickly at the Chuck’s Fine Wines tasting this weekend. Paired with Chadonnay.
Serves - 25 appetizers
4 hard boiled brown eggs
1/2 cup mayo
2 teaspoons of Black Dog Belly Rub
1 tablespoon Dijon mustard
25 rounds of pumpernickel bread - using a 1” round cookie cutter you should get four rounds per slice of bread depending on the size of the loaf.
Garnish - 1 small jar of black caviar
Cut the bread rounds and set aside.
Chop the eggs and mix in mayo, mustard and Black Dog Belly Rub
Spread the egg mixture on the bread round. Chill in refrigerator for 1 to 8 hours. Just before serving garnish each round with the black caviar. I use a fork because you only want the caviar not the juices that are in the jar. Leftover caviar can be used for other dishes or if you are serving a big crowd double the recipe.
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