Ingredients

serves 8

　　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

　　

Step 1

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.

　　

Step 2

Peel the eggs; finely chop. Place in a bowl with the mustard and mayonnaise; stir to combine. Season with salt and pepper.

　　

Step 3

To serve, place 1 rounded teaspoon egg mixture on a digestive biscuit, top with caviar, and garnish with chives.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.