Ingredients
4 hard boiled eggs
mayonnaise
2 ripe avocados
1/2 small red onion, finely chopped
1 jar red caviar
1 dozen small, prebaked pastry or phyllo shells
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
Store half avocado — prevents browning, airtight seal
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
Store half avocado — prevents browning, airtight seal
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mash peeled eggs very fine (or chop fine in food processor, add mayonnaise and mix well. Set aside. Puree avocados in food processor until very smooth. Spoon a layer of avocado into each shell, place bout 1/2 tsp chopped onion on top, then top with egg mixture (a pastry bag works well for this). Make sure avocado is completely covered. Top with 1/4 tsp caviar. Serve chilled.