Appetizer Eggs

Preparation info

  • 16

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 hard-cooked eggs
  • ¾ cup mayonnaise
  • Salt and freshly ground black pepper
  • 16 toast rounds (2 inches across), buttered
  • 16 rounds of smoked salmon
  • ½ cup sour cream
  • 2 ounces caviar
  • 1 tablespoon lemon juice
  • Watercress sprigs


    1. Peel the eggs and cut them into halves crosswise. Remove yolks and sieve. Add one-quarter cup of the mayonnaise to the yolks and season with salt and pepper to taste. Fill egg whites with the mixture.

    2. Top each toast round with a round of salmon. Place an egg half, cut side down, on each salmon round.

    3. Mix remaining mayonnaise with the sour cream, caviar and lemon juice. Spoon the sauce over the eggs to coat them completely. Garnish with watercress.