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Egg Salad, Molded w/Caviar (D/P, TNT)
Source: Bon Appetit
Serves: 12 to 14

1 package unflavored kosher gelatin
1/4 cup cold water

Egg Layer:
12 hard cooked eggs, chopped
1/2 cup mayonnaise
1 large green onion, chopped
Pinch of salt
Dash of hot pepper sauce
Pinch of white pepper

Avocado Layer:
1 medium (9-ounce) avocado, diced
1 medium (9-ounce) avocado, pureed
1 large shallot, chopped
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/2 teaspoons salt
Dash of hot pepper sauce
Freshly ground black pepper

Sour Cream and Onion Layer:
1 cup sour cream
1/4 cup onion, chopped
4 ounces black, red or golden caviar (optional)
Fresh lemon juice
One thin slice lemon
Cooking spray

Soften gelatin in cold water in measuring cup. Liquify gelatin by setting cup in pan of hot water or in microwave for about 20 seconds on low.

Make Egg Layer:
Combine all ingredients with 1 tablespoon of gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared 7" or 8" springform pan. Smooth top.

Make Avocado Layer:
Combine all ingredients with 1 tablespoon gelatin. Spread evenly over the egg layer.

Make Sour Cream Layer:
Mix with the remaining gelatin. Spread over the avocado layer. Cover the pan tightly with plastic wrap and refrigerate overnight.

Just before serving, place caviar in fine sieve and rinse gently under cold water. Sprinkle with lemon juice. Drain VERY well.

For a fabulous looking presentation, cut strips of waxed paper and put them equidistant across top of sour cream . Carefully put the caviar in between the waxed paper strips, then carefully remove strips. You will have stripes of caviar to contrast with the top layer.

Poster's Notes:
You can omit the sour cream and onion layer, if need be.

I don't think I'd use expensive caviar for this, but almost anything else goes.

I got this recipe from a 1970-something issue of Bon Appetit. I make it in a springform pan. To make it pareve, leave out the sour cream layer or use Tofutti.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A