This is one of those combinations that sounds simple but tastes incredibly luxurious. The creamy egg and mayo base is the perfect vehicle for the little burst of caviar on top – it's salty, rich and just a bit special. We love serving this when people come over, because it looks beautiful and people always want to know what it is.
You don't need to use the most expensive caviar for this – a good lumpfish roe or salmon roe works beautifully. The effect is the same: impressive, delicious and surprisingly easy to pull together.
Egg & Mayo Dip with Black Caviar
Serves 6–8 as a starter
You'll need
- 6 hard-boiled eggs, peeled
- 3 tablespoons good-quality mayonnaise
- 1 teaspoon Dijon mustard
- juice of ½ lemon
- salt flakes and freshly ground black pepper
- 2–3 tablespoons black caviar or lumpfish roe
- small handful of chives, finely chopped
- crackers or small toasts, to serve
How to make it
Grate the hard-boiled eggs on a box grater into a bowl, or chop them very finely. Add the mayonnaise, mustard and lemon juice and stir well to combine. Season generously with salt flakes and freshly ground black pepper. Taste and adjust – it should be well seasoned and creamy.
Spread the egg mixture onto a serving plate or into a shallow bowl. Top with the caviar or roe, distributing it evenly across the top. Scatter over the chives.
Serve immediately with crackers or small toasts alongside. This is best eaten fresh.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.