Caviar and chopped eggs on biscuits
Instructions:
- 3 large eggs
- 2 teaspoons Dijon mustard
- 1 tablespoon mayonnaise
- Coarse salt and freshly ground pepper
- 16 whole-wheat digestive biscuits
- 2 50-gram tins of black caviar
- Freshly chopped chives, for garnish
- Place the eggs in a saucepan with enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, cook for 1 minute, cover, and remove from heat. Let stand for 10 minutes. Drain the eggs, cover with ice, and place under cold running water to stop cooking.
- Peel the eggs; finely chop. Place in a bowl with the mustard and mayonnaise; stir to combine. Season with salt and pepper.
- To serve, place 1 rounded teaspoon egg mixture on a digestive biscuit, top with caviar, and garnish with chives.