Egg-and-Caviar Dip

By LRay

Southern Living, December 2014, page 120.

Ingredients

• 12 hard-cooked eggs, chopped (about 4 1/2 cups)
• 1/2 cup creme fraiche
• 3 tablespoons minced fresh chives
• 1/2 teaspoon coarse salt
• 1/2 teaspoon Dijon mustard
• 6 ounces trout roe (available at specialty-food stores)

Preparation

Step 1

Combine all ingredients except roe in a bowl; spread evenly in a 9-inch gratin dish or pie dish. Top with roe in a single layer. Serve immediately with crackers.