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Caviar Pie

Caviar Pie is a definite crowd pleaser. Not only does it tastes wonderful, but it also makes an impressive visual display too.

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, French
Keyword: caviar, lumpfish caviar, pie
Author: Mia


  • 3 eggs hard boiled
  • ½ cup mayonnaise
  • 1 large red onion chopped
  • 280 grams cream cheese
  • ¼ cup sour cream
  • 100 grams lumpfish caviar


  • First, prepare your pan. For this recipe, I used a 4″ springform pan. Cut a strip of parchment. It should be about 4″ high. This will line the inside sides of the springform pan and make it easier to unmold the pie.
  • Boil the eggs. When done, mash the eggs and mix in the mayonnaise and set aside. Chop the red onions and set aside as well.
  • In a bowl. Pour the cream cheese and whisk until creamy. Add the sour cream and mix together until well incorporated.

Egg layer

  • Take the springform pan you prepared. Spoon the egg mix into the prepared springform pan. Smooth it with a small spatula, pushing it down firmly.

Onion Layer

  • Sprinkle these very finely chopped onions over the egg mix, depending on your taste, but not more than 1/4″ deep.

Cream cheese layer

  • Spoon the cream cheese mixture over the onion layer, spread evenly. Smooth the top.
  • Refrigerate overnight or at the minimum of 4 hours.
  • Gently open the latch on the springform pan and remove the ring. Leave the parchment on the pie. Using a very large knife, ease the pie off the bottom of the pan onto your serving dish. 
  • Spread the lumpfish caviar on top using a spoon or spatula. NOTE: You can do this before serving.
  • Add assortment of crackers and some smoked salmon. Then garnish with lemon slices on top et voila! Bon Appetit!