When I was a child, my sister and I once went to a family friends’ gathering where there was a dish of the most delicious egg and caviar dip sitting on the table. It was clearly intended for the adults, while the kids were offered chips and lollies — but we ignored that entirely. To the horror of everyone else, we demolished the whole dish ourselves. I still remember the top of the dip generously topped with tiny caviar eggs in two different colours, and how luxurious it felt at the time.

This recipe is inspired by that memory. It keeps everything that made the original so good, but refines it just enough for how we cook and entertain now — lighter in texture, more balanced, and still indulgent, but without being over the top.

It’s the kind of dish that belongs on the table with other small bites, much like these simple appetisers I often serve when friends drop by for drinks.

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WHY YOU’LL LOVE THIS RECIPE

• A nostalgic dip with a gentle update
• Elegant but very easy to make
• Perfect for drinks and entertaining
• Can be prepared ahead
• Looks special without being expensive

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INGREDIENTS EXPLAINED

Eggs
The base of the dip. Use good-quality free-range eggs — their flavour really comes through.

Mayonnaise
A whole egg mayonnaise works best, providing richness without overpowering the eggs. If you like making things from scratch, a good homemade mayonnaise works beautifully here and gives you complete control over the flavour.

Crème fraîche
Lightens the dip and softens the richness of the mayonnaise while keeping it creamy.

Lemon zest
Used instead of lemon juice to add freshness and aroma without acidity, preserving the texture of the dip.

White pepper
A classic choice that seasons gently without visual speckling.

Lumpfish caviar (black and red)
This is what was commonly used in versions of this dip years ago. Lumpfish roe has small, briny eggs and gives you that unmistakable caviar look and flavour, but it’s far more affordable than salmon, trout or premium caviar, making this dip realistic to serve generously for a crowd. By all means though if you have the budget choose whichever caviar you love.

PRO TIPS

• Passing the eggs through a sieve gives a finer, more elegant texture.
• Taste and adjust seasoning before adding the caviar.
• Add the caviar just before serving for the best flavour and appearance.

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MAKE AHEAD & STORAGE

• The dip (without caviar) can be made up to 24 hours ahead and stored covered in the fridge.
• Top with caviar just before serving.
• Leftovers will keep refrigerated for up to 2 days.

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FAQS

Can I use salmon or trout roe instead?
You can, but it will change both the flavour and the cost. Lumpfish roe is closer to the traditional style of this dip and allows you to be generous with the topping.

Do I need mustard or Dijon?
No. This version relies on restraint so the egg flavour remains the focus.

What should I serve it with?
Thin, crisp slices of toasted baguette — the same clean crunch as Melba toast, but a little less retro.

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SERVING SUGGESTIONS

Serve this dip with crispy baguette slices and drinks before dinner — a glass of champagne, a gin and tonic, or a simple spritz all work well. It also fits naturally into a relaxed spread of other dips and appetisers, where everything is placed on the table and shared.

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FINAL THOUGHTS

Some recipes stay with you because they’re tied to a moment rather than a technique. This egg and caviar dip is one of those dishes for me — simple, indulgent, and memorable. It doesn’t need embellishment. Just a dish, a generous topping of caviar, and people gathered around the table.