Egg, chicory and caviar hors d'oeuvre

Egg, chicory and caviar hors d'oeuvre

Save this recipe

Be the first to make this!

About this recipe: Impress your guests at the next cocktail party with this delicious egg, chicory and caviar hors d'oeuvre. With the combination of the chicory leaves and the egg mixture, the lumpfish caviar becomes a delightful addition rather than the focus of this party nibble.


Serves: 15 

  • 8 hard-boiled eggs, finely chopped
  • 85g Primula® cheese
  • salt and pepper, to taste
  • 4 heads chicory
  • 110g black lumpfish caviar

Prep:20min  ›  Ready in:20min 

  1. In a bowl, combine the hard-boiled eggs and the Primula® cheese and mix well. Season to taste.
  2. Cut the leaves of the chicory into bite-sized pieces and fill with a spoonful of the egg mixture and decorate with a teaspoon of black lumpfish roe.
  3. Arrange on a serving plate and serve the same day.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate