Retro Caviar Pie
So gourmet, so easy, so delicious and so vintage! Caviar Pie was a go-to classic for my parents’ generation. It was served at their fancy dinner parties and Holiday meals. Retro Caviar Pie pays homage to the good ‘ole simpler days. Pair it with a nice bottle of chilled Champagne. Let’s toast to that!
Jump to RecipeIngredients
Organize all of the ingredients for the Retro Caviar Pie – hard-boiled eggs, black caviar, chopped onion, mayo, sour cream, kosher salt, and pepper. I bought my caviar at H Mart, an Asian Market. (It was only $7 for 4 ounces…unbelievable!). Here are some online sources I found that you can visit if you aren’t lucky enough to have an H Mart near you…Romanoff Black Caviar at Amazon.com, Gourmet Foods, Catalina Offshore Products and there’s plenty more sites that carry this product.
Egg Salad Preparation
Peel the hard-boiled eggs and mash with a fork to the consistency you prefer. A food processor can also be used instead of mashing. Mix chopped eggs with 3 tablespoons mayonnaise, and season with salt and pepper. Taste and adjust seasoning as necessary.
Forming the Pie Shape
Place egg salad on a medium-to-large size plate and form the egg salad into a roundish shape with your hands patting down the top to make it flat-ish.
Caviar Pie Assembly
To start the assembly process, top the egg salad with chopped onions and lightly press down. Combine 1 tablespoon mayo with sour cream and spread the mayo/sour cream mixture on top of the onions. (This step is important because it prevents the caviar from staining the egg salad.) At this point, if not serving immediately, cover with plastic wrap and refrigerate until ready to use. (Do not add caviar until ready to serve.) When ready to serve, use a spoon to carefully top the egg salad with a thick layer of caviar.
Retro Caviar Pie
Serve Retro Caviar Pie with gluten free crackers, endive leaves, sliced cucumbers, etc. And indulge in a chilled glass of Champagne, while you’re at it!
Retro Caviar Pie
Ingredients
- 5-6 large eggs hard-boiled peeled and chopped either by hand or in a food processor
- 1/2 teaspoon kosher salt more, if needed
- 1/4 teaspoon pepper to taste
- 4 tablespoons mayonnaise divided, more or less according to taste
- 1 tablespoon sour cream
- 1/4 cup chopped onion red or white
- 2 ounces black caviar (or more!) the inexpensive stuff such as lumpfish, paddlefish, or tobiko. I bought my caviar at H Mart, an Asian Market. See the NOTES section below for online sites to visit to purchase this item. Other colors of caviar can also be used.
- sliced scallions or chives as garnish, optional
- gluten free crackers, endive, sliced cucumbers can all be used as accompaniments
Instructions
Egg Salad
- Click here for GFchow's Perfectly Cooked Hard-Boiled Eggs recipe.
- Peel the eggs and mash with a fork to the consistency you prefer. A food processor can also be used instead of mashing.
- Mix chopped eggs with 3 tablespoons mayonnaise and season with salt and pepper. Taste and adjust seasoning as necessary.
Assembly
- Place the egg salad on a medium-to-large size plate and form the egg salad into a roundish shape with your hands patting down the top to make it flat-ish.
- Top the egg salad with chopped onions and lightly press down.
- Combine 1 tablespoon mayo with sour cream and spread the mayo/sour cream mixture on top of the onions. (This step is important because it prevents the caviar from staining the egg salad.) At this point, if not serving immediately, cover with plastic wrap and refrigerate until ready to use. (Do not add caviar until ready to serve.)
- When ready to serve, use a spoon to carefully top the egg salad with a thick layer of caviar.
- Serve with gluten free crackers, endive leaves, sliced cucumbers, etc.
Notes
This recipe is collaboration of recollections from me, my mom and my aunt Hedy.
If you like this recipe, you may also like these GFchow recipes. Easy Deviled Eggs, Mini Tuna Tartare Martinis, and Curried Egg Salad with Currants and Chives.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Oh my! My aunt used to make something so similar but used really good caviar when it was much cheaper. I now use the red salmon caviar (very reasonable) that I get at Netcost. (Russian supermarket in Northeast Philly! Yummmm!
One of my all time favs! Such a fun dish! Brings back memories!