Egg Mayonnaise and Caviar Cases

Try this delicious egg mayonnaise and caviar cases recipe for a light snack or starter. Made with Jus-Rol party pastry cases and garnished with chive.

Quick Stats

chef hat
Easy
tray
20 Servings
clock
15 minutes bake time

Egg Mayonnaise and Caviar Cases

Try this delicious egg mayonnaise and caviar cases recipe for a light snack or starter. Made with Jus-Rol party pastry cases and garnished with chive.

Ingredients
  • 20 Jus-Rol, Party Pastry Cases
  • Beaten egg to glaze
  • 100 ml mayonnaise
  • 10 Quails eggs or 4 medium eggs, lightly hard boiled
  • Black lumpfish roe or caviar
  • Few chives for garnish
Equipment required
  • Baking Sheet
Method
  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Bake off pastry cases as directed on pack, glazing with beaten egg. Remove or press in lids once baked and allow to cool.
  3. Remove shell from eggs and cut quails eggs into half, or ordinary eggs into 6 wedges each.
  4. Place a teaspoonful of mayonnaise in each pastry case, top with egg and a little caviar. Garnish with 1-2 pieces of chive.