Recipe information
Yield
serves 8
Ingredients
3 large eggs
2 teaspoons Dijon mustard
1 tablespoon mayonnaise
Coarse salt and freshly ground pepper
16 whole-wheat digestive biscuits
2 50-gram tins of black caviar
Freshly chopped chives, for garnish
Preparation
Step 1
Place the eggs in a saucepan with enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, cook for 1 minute, cover, and remove from heat. Let stand for 10 minutes. Drain the eggs, cover with ice, and place under cold running water to stop cooking.
Step 2
Peel the eggs; finely chop. Place in a bowl with the mustard and mayonnaise; stir to combine. Season with salt and pepper.
Step 3
To serve, place 1 rounded teaspoon egg mixture on a digestive biscuit, top with caviar, and garnish with chives.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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