12
4 hard-boiled eggs
2 green onions, thinly sliced
1/4 tsp salt
pinch of cayenne pepper
2 tbsp light mayonnaise
2 tbsp sour cream, or thick plain yogurt
2 avocados
1 large garlic clove, minced
2 tbsp lemon juice, about 1/2 a lemon
1/4 tsp Tabasco sauce, or other hot sauce
1 cup finely chopped red onion
50-g jar lumpfish or other caviar, preferably red or black
Chop or grate eggs and place in a medium-size mixing bowl. Sprinkle with green onions, salt and cayenne. Stir in mayonnaise and sour cream. In another mixing bowl, mash avocados. Stir in garlic, lemon and Tabasco.
To layer salad, evenly spread egg mixture in a glass bowl about 8 inches (20 cm) wide and 2 inches (5 cm) deep. Evenly sprinkle with red onion. Spread with avocado mixture. Then thinly spread or dot with caviar. Serve with crackers.
Calories 72, Protein 2.3g, Carbohydrates 3.6g, Fat 5.8g, Fibre 0.8g, Sodium 69mg.
When Catherine Burack, owner of 'S Marvelous in Toronto, gets a chance to relax, she loves to entertain. Here's her easy dip mixture, full of complex flavours just like her line of make-your-own flavoured vinegars and oils. Colours are vibrant, so you can layer or arrange onion and avocado in strips over the eggs.
Completely assembled, dip will stay fresh, covered and refrigerated, for up to half a day. If making a day before, make egg salad and chop onion. Cover and refrigerate separately. When ready to serve, make avocado mixture. Then layer in a pretty dish according to recipe.