Food & Cooking Recipes Appetizers Egg-and-Caviar Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 15 mins Total Time: 25 mins Servings: 8 Ingredients 12 hard-cooked eggs, chopped (about 4 ½ cups) ½ cup creme fraiche 3 tablespoons minced fresh chives ½ teaspoon coarse salt ½ teaspoon Dijon mustard 6 ounces trout roe (available at specialty-food stores) Directions Combine all ingredients except roe in a bowl; spread evenly in a 9-inch gratin dish or pie dish. Top with roe in a single layer. Serve immediately with crackers. Rate it Print