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Caviar Pie

  • Yield: 12 servings


  • Herb Cream Cheese:
  • 1 (8-ounce) package cream cheese, softened
  • 1 tablespoon minced garlic
  • 1/2 chopped mild herbs
  • Salt and pepper
  • 1 (9-inch) pie crust, baked
  • Egg Salad:
  • 6 hard boiled eggs, peeled, chopped
  • 1/2 cup homemade or prepared mayonnaise
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 1/4 cup chopped chives
  • 1/4 cup brunoise red onions
  • 1/4 cup capers
  • 4 ounces caviar


  • For the herb cream cheese: In a small mixing bowl, blend all of the ingredients together until smooth. Season with salt and pepper. For the egg salad: In mixing bowl, combine all the ingredients together and mix until incorporated. Season with salt and pepper. To assemble, spread the cream cheese mixture over the pie crust. Spread the egg salad over the cream cheese leaving a 2-inch border. Spoon the caviar in the center of the tart. Garnish with the chives, red onions and capers in rings around the caviar.