The Dish | Caviar Dip

This dip should be a staple of any Valentine’s Day appetizer menu.  The original recipe came from an early 1980s San Francisco Junior League cookbook, A La Carte. I’ve tweaked it a bit after making it for so long.  You can make part of it ahead of time and just serve it with a great potato chip.  Serving caviar always makes your guests feel special.  Happy Valentine’s Day!


  • 6 hard-boiled eggs, mashed
  • 2 Tbs mayonnaise
  • 2 Tbs minced parsley
  • 1 jar of black caviar (I use a medium-priced jar $25-$35)
  • 1 shallot, minced
  • 1 Tbs fresh lemon juice
  • 1 to 1 1/4 cup sour cream
  • 2 Tbs minced chives


  • Mix the mashed eggs, mayonnaise, and parsley.  Spread and cover the bottom of a pie or tart dish.  (Use your nicest ceramic tart pan, since this is the dish you serve it in.)  Cover and refrigerate for an hour. 
  • Mix caviar and shallots and lemon juice and spread on top of the egg mixture. 
  • Spread sour cream on top of the caviar layer and then sprinkle chives on top.  Serve with your favorite potato chips.
  • Note: If you aren’t serving immediately, make the first two layers and then cover and refrigerate. Add the sour cream and chives right before you plan to serve.

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