Eggs Stuffed with Caviare and Cream Cheese

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

Of course this is not made with real caviare, just the famous lump fish roe! But it is very quick to make and looks and tastes good.


  • 6 large eggs
  • 6 oz cream cheese (175 g)
  • ¼


Semi hard boil the eggs (about 7 minutes). Cut in half and scoop out yolks with a teaspoon and put into a mixing bowl. Arrange whites in a shallow serving dish. Put cream cheese, soured cream and a pinch of salt into the mixing bowl and mash all up with a fork until it is like a very thick cream. Stir in the caviare and spoon the mixture into each half of an egg. Decorate with sprigs of parsley