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Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Mini Caviar Parfaits

To pull this sophisticated dish together fast, purchase peeled, boiled eggs in the deli or dairy section of your grocery store. Use leftover caviar and purchased boiled eggs to make extra-special deviled eggs.

Southern Living DECEMBER 2008

  • Yield: Makes 6 servings
  • Prep time:10 Minutes

Ingredients

  • 1/2 cup sour cream
  • 1 medium avocado, diced
  • 2 tablespoons minced red onion
  • 2 1/2 teaspoons lemon juice
  • 3/4 teaspoon chopped fresh dill
  • Salt and pepper to taste
  • 1 small plum tomato, seeded and finely chopped
  • 1 large hard-cooked egg, peeled and finely chopped
  • 1 (2-oz.) jar black caviar, chilled and drained
  • Thin breadsticks, assorted crackers

Preparation

1. Spoon sour cream into a 1-qt. zip-top plastic bag. Snip 1 corner of bag to make a small hole; pipe sour cream into 6 (2-oz.) shot glasses.

2. Combine avocado and next 3 ingredients in a bowl. Mash with a fork, and season with salt and pepper to taste.

3. Spoon avocado mixture over sour cream in shot glasses. Top each with tomato, egg, and 1/2 to 1 tsp. caviar. Reserve remaining caviar for another use. Serve parfaits with breadsticks and assorted crackers.

Party Tip: We used less expensive, shelf-stable lumpfish caviar found near the canned tuna. It costs around $5 for a small jar. Another affordable choice is salmon caviar. Its bright orange color would look stunning atop each parfait. Try fresh caviar if your seafood department stocks it. It may cost a tad more, but you only need a few teaspoons.

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Mini Caviar Parfaits recipe

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