Caviar Mousse

Nine reviews and a 4.6-star rating tell you this old-school showstopper still has serious pull at the party table.

Seven hard-boiled eggs form the base, blended with mayonnaise, anchovy fillets, Worcestershire sauce, lemon juice, and a pinch of onion powder into something deeply savory and smooth.

Gelatin gives it just enough structure to hold its shape when unmolded, while caviar folded throughout delivers those briny little pops in every bite.

It takes 15 minutes to put together, then the fridge does the rest.

Chef Tips

• Process the eggs and anchovies until very smooth for a mousse-like texture rather than something chunky
• Dissolve the gelatin completely in the water before combining; any undissolved granules will create rubbery spots
• Serve with thin crackers, toast points, or cucumber rounds that won’t overpower the mousse’s rich, briny flavor
• This is best made the morning of your event so it has time to set fully but stays fresh