Egg and Caviar Recipes | Easter Caviar Eggs | Caviar Tomago Sando
While American Easter foods traditionally include candy for the Easter egg hunts, baked goods, and glazed ham for dinner, there are usually various fun takes on chicken eggs for games and appetizers. Take your eggs to the next level while entertaining for Easter weekend with the addition of Sturgeon eggs (caviar)!
The easiest way to do so would be to experiment with deviled eggs by adding flavors that pair well with caviar and omitting or lessening the typical ingredients that might clash. Use onion or shallot in place of paprika or pepper. Lessen the ratio of mayonnaise by replacing it with crème fraîche. Then finish topping the prepared eggs with a few grams of caviar and a sprinkle of chives.
Quick rules to abide by when pairing caviar:
- Omit or or lower the amount of added salt, the caviar should provide the necessary salinity.
- Don’t mix with strong or over-powering flavors or spices, the caviar will get lost.
- Dairy, starches, and fats are all friends of caviar. Think bread, crème fraîche, and butter and expand each category from there.
Deviled Eggs with Caviar Recipe
- Perfect hard boiled eggs.
- Finely diced Shallot
- Creme Fraiche
- Gourmet Dijon Mustard
- Caviar of choice. Quality sturgeon caviar (we suggest Siberian, White Sturgeon, or Hackleback, OR Bourbon Barrel Smoked Trout Roe.
- Garnish (Chives for sturgeon caviar) (Chives or Dill for Trout roe or Salmon roe)
- Boil your eggs and allow to cool, peel off shells then slice the egg vertically.
- Scoop the yolks out and place in a mixing bowl, mash with a fork.
- Add in a small scoop of Mayo, an equal amount of crème fraîche, and a teaspoon of mustard, mix well until creamy. Stir in the shallot.
- Pipe or spoon mixture into the whites.
- Scoop caviar on top and sprinkle on garnish.
Recipe Inspired by:
Avocado and Egg Caviar Toast Recipe
Yields 4 servings-
- 8 large eggs
- ½ cup creme fraiche
- 2 ripe avocados
- Onion of choice, finely chopped: Chives, shallot, or sweet onion.
- 1 tablespoon butter
- Bread of choice for toasting. We like baguette (cut long) or thick-sliced seeded multi-grain.
- 1 to 2 ounces caviar of choice, preferably farmed sturgeon caviar such as US White Sturgeon, US Hackleback, or Imported Siberian Sturgeon. You can also substitute sturgeon caviar for an “red” roe like Trout, Smoked Trout Roe, or Salmon.
- Cut avocado and lightly mash so it’s spreadable on the bread. Finely chop the onions and mix into your avocado mash (this helps prevent ingredients from sliding off when you’re eating). You can omit adding the onions if you don’t love them, but they do pair nicely, so we recommend giving it a try!
- In a bowl, beat eggs until well blended.
- Cut and toast your bread.
- In a saucepan over medium flame, melt one tablespoon of the butter. Add eggs and crème fraîche to pan, cook over medium-low heat, stirring constantly all around sides and bottom with a wooden spatula. When mixture is slightly thickened turn off and remove from heat. Do not overcook eggs or they will toughen. They should look slightly firm and still moist.
- Smear the avocado mixture onto the toast (about ¼ avocado per toast) and top with eggs and a scoop of caviar.
- If you have Chives or Dill you can sprinkle on top as a garnish and ENJOY!
What about a Caviar Tamago Sando?
While Japanese food isn’t usually the first thought that comes to mind when preparing Easter-themed dishes, Japanese cuisine makes such great use of eggs. We love Japanese food over here, a lot! So we thought a classic Japanese Tamago Sando (Kewpie Egg Salad sandwich) would be a great accompaniment to caviar and make for a perfect, easy-to-share party snack. These sandwiches are typically sold at grab-and-go stores, most popularly at Japanese 7-Elevens for just a couple dollars. The legendary Anthony Bourdain described the Tomago Sando as “Inexplicable Deliciousness” so you know it’s good… It’s much more simple than an American egg salad, the subtle flavors and soft white bread make a perfect match for rich, flavorful caviar. Additionally, these egg-salad sammies seem to be having a little moment right now in the US so it’s the perfect time to try it out and to combine it into your Easter or spring recipe plans.
Caviar Tamago Sando Recipe
- Shokupan (Japanese milk bread)* Milk bread. You need bread to make it a sandwich, but if you want to eat just the filling by the spoonful, we won’t judge.
- Quality Chicken Eggs. Get the best you can since this is all about the eggs!
- Salt. Quality Fish Eggs - Caviar of choice. A softer sturgeon caviar with a mild, creamy flavor is best - we recommend Siberian, White Sturgeon, or Hackleback.
- Kewpie mayonnaise.
- Cream. You need just a bit of cream to pull everything together. If you’ve had egg sandwiches in Japan, you know how creamy their egg salads are.
- Sugar. There’s just a hint of sweetness in Tamago Sando to balance out all the umami.
- Butter. Sandwiches that don’t have buttered bread are a travesty. Plus if you’ve ever taken apart a sandwich from Lawson, 7-11, or FamilyMart, you’ll notice a tell tale slick of butter.
*Substitution: If you have a tough time finding Japanese milk bread, you can use soft white bread.
- Boil the eggs. Start off by cooking your eggs. You’ll need 2 large eggs, hard boiled.
- Make the filling. Once the eggs are cooked, cooled, and shelled, it’s time to make the filling. Cut the cooked eggs in half and pop out the yolks, kind of like how you would if you were making deviled eggs. Mix the yolks with kewpie mayo, a touch of cream (or milk), salt to taste, and just a hint of sugar. Dice the whites then mix into the yolks.
- Butter the bread. Lightly butter the bread, all the way to the edges.
- Add the caviar. Spread a good amount of caviar over the buttered bread, on one half.
- Add the egg filling. Spread the filling generously onto one slice of bread then put together with the other caviar half.
- Slice. Use a very sharp knife or a bread knife to trim off the crusts (chef’s treat!) then cut the sandwich on a diagonal or into even thirds. Enjoy!
Recipe inspired by: