 | | Directions | - Fill a small sauce pan ½ full with water. Add eggs and bring to a rolling boil. Reduce heat to simmer and cover for 10 minutes.
- Remove from heat and immediately submerge in ice cold water until completely cooled. Peel off shells and chop the eggs.
- In a medium bowl, combine chopped eggs, onions, soft butter, dill, chives, and mayonnaise. Season to taste.
- Lightly spray the inside of tart pan with cooking oil. Firmly press egg mixture into pan. Cover with plastic wrap and refrigerate for 2 to 3 hours.
- To serve, remove from tart pan and place on a serving plate. Garnish top of egg mixture with caviar.
- Serve with crackers.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: 4 to 5 inch tart pan with removable bottom.
|  | | Ingredients | | - | | 3 eggs |
| - | | 4 green onions, chopped fine (including green parts) |
| - | | 1 tablespoon unsalted butter, room temperature |
| - | | 3 teaspoons fresh dill, finely chopped |
| - | | 1 teaspoon mayonnaise (adjust to hold eggs together) |
| - | | 1/8 teaspoon Kosher salt |
| - | | freshly ground pepper, to taste |
| - | | 1 pinch onion powder |
| - | | 1 teaspoon dried chives |
| - | | 1 ounce hackleback caviar |
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