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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

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| 1. Spread the onion out on a paper towel set over a plate and place in the refrigerator to dry out a bit, about 30 minutes. Spread the chopped egg out on a decorative serving plate or other shallow dish. Refrigerate this too. | 2. In a small bowl, stir together the cream cheese and sour cream. Remove the serving dish from the refrigerator, and sprinkle the onions over the eggs. Spoon the cream mixture over the onion layer, and carefully spread flat. Spread black caviar over one half of the top, and red caviar over the other half or if you are feeling creative, make a nice pattern. Cover with plastic wrap, and refrigerate for at least 3 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
egg	6		hard-cooked chopped	429.0	2.16	37.68	28.53
cream cheese	4	ounces	softened	334.53	3.969	8.0514	32.4324
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
red caviar	3	ounces		224.532	3.4019999999999997	20.9223	15.224
black caviar	3	ounces	rinsed drained	224.532	3.4019999999999997	20.9223	15.224

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.