Caviar Pie
Submitted by cindy snyder
A layered no-bake caviar pie built in a springform pan: egg salad base, chopped scallions, whipped cream cheese and sour cream, crowned with black and red caviar. The ultimate make-ahead appetizer for holiday entertaining.
YIELD
8 servingsPREP
20 minCOOK
0 minREADY
25 minIf you’ve ever been to a swanky New Year’s Eve party and spotted a gorgeous layered spread surrounded by crackers, there’s a good chance it was this.
A springform pan holds the whole thing together: mashed hard-boiled eggs bound with just enough mayonnaise on the bottom, a layer of chopped scallions, then a thick, tangy blanket of cream cheese and sour cream whipped smooth.
The crowning glory is black and red caviar arranged on top in whatever design catches your eye.
Assemble it the day before your party and let it set overnight in the fridge so every layer firms up and slices cleanly.
Pro Tips
- Use wax paper as a mask and toothpicks to arrange the caviar into stripes, patterns, or even initials for a personal touch
- Keep the mayonnaise light in the egg layer; you just need enough to hold the mash together, not make egg salad
- Place the springform on a paper towel-lined plate in the fridge; the sour cream layer can weep a little as it sets
- Serve with plain, unsalted crackers so the caviar stays the star of every bite
Ingredients
Directions
Grease a 10 inch spring-form pan with a little mayonaise.
Mash eggs, mayonnaise (just enough to hold eggs together), salt, and pepper together.
Spread into bottom of pan.
Spread scallions on top of egg salad.
Mix cream cheese and sour cream until smooth.
Spread over scallions.
Recipe can be prepared up to this point the day before (recommended).
Place the spring-form on a paper towel on a plate (the sour cream tends to separate).
Spread the caviar into an aesthetic design use wax paper for masking and toothpicks to move caviar.
Serve with plain crackers.
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