Duck Egg Salad With Oscietra Caviar

Yield: 12 canapes


  • 8 duck eggs (chicken eggs can be substituted if duck eggs are unavailable)
  • ½ cup mayonnaise
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon red wine vinegar
  • 1 tablespoon red onion, minced
  • 1 ounce Oscietra caviar**
  • 1 loaf brioche bread
  • ¼ teaspoon paprika
  • ¼ cup green onions, chopped
  • Chive tips, as needed
  • Salt and pepper to taste
  • Pan spray, as needed


For the egg salad:

  • Place the eggs in a 6-quart stock pot, covered with cold water. Put the pot on the stove over high heat.
  • Bring to a boil and immediately remove, allowing eggs to stand in the water for 12 minutes. Remove from the water, peel, cool, and chop.
  • Mix the eggs with the mayonnaise, Dijon mustard, red wine vinegar, paprika, and green onions.
  • Season with salt and pepper to taste.

For the brioche toast:

  • Preheat the oven at 350 degrees.
  • Take the slices of brioche, and using a 1 ¾“ ring mold, cut 24 circles.
  • Lay the bread on a baking sheet, lightly coat with pan spray, and bake for 6-10 minutes, or until golden brown and crisp.
  • Cool and reserve.

To assemble:

  • Using a small offset spatula, spread a thin layer of egg salad on half of the brioche toast points. Place the other halves on top, making a miniature egg salad sandwich.
  • Next, top with a small dollop of caviar, a chive tip, and a sprinkle of red onions. Enjoy!


**Caviar can be sourced from Calvisisus-