Caviar Ring

Oxmoor House
8 servings


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8 hard-cooked eggs, finely chopped
1/2 cup mayonnaise
1/2 cup commercial sour cream
1 (7-ounce) jar black caviar, drained and rinsed
1/2 cup chopped green onion
3 (6-ounce) jars marinated artichoke hearts, drained and chopped
Assorted crackers


Press chopped eggs in the bottom of a lightly greased 4 1/2-cup ring mold.

Combine mayonnaise and sour cream in a small mixing bowl, stirring well. Spread 1/2 cup of mayonnaise mixture evenly over eggs in mold; cover and refrigerate remaining mixture. Sprinkle three-fourths of caviar evenly over mayonnaise mixture in mold; cover and refrigerate remaining caviar. Sprinkle onion over caviar; press artichokes into mayonnaise mixture in mold. Cover and refrigerate overnight.

Unmold ring onto a serving platter. Spread reserved mayonnaise mixture over surface of ring; sprinkle with reserved caviar. Serve with assorted crackers.

Created date

February 2010