Egg Caviar Mold
Recipe information
Yield
serves 4-6
Ingredients
4 hard-boiled eggs
5 tablespoons butter, at room temperature
1/3 cup chopped green onions
1/3 cup mayonnaise
1/2 teaspoon fresh lemon juice
1/4 cup sour cream
One 3.5-ounce jar caviar
Preparation
In the bowl of a food processor, combine the eggs, butter, onions, mayonnaise, and lemon juice, and process until well blended. Fill a small greased mold with this mixture and refrigerate for at least 3 hours. Turn the mold out onto a platter. Spread sour cream over and then sprinkle caviar on top. Serve with butter crackers or toast points.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
