Tarragon Egg Salad and Guacamole on Wonton Crisps
- Cooking and Prep: 1 h
- Serves: 6
For the Tarragon Egg Salad
For the Guacamole
To Prepare the Tarragon Egg Salad
In a large bowl, mash eggs with a fork.
Stir in mayonnaise, tarragon, onions, and capers. Season with kosher salt and pepper.
Keep covered and refrigerated until ready to serve.
To Prepare the Guacamole
In a large bowl, mash avocados with lime juice and mix well to coat.
Add the salt, cumin, and cayenne pepper, and mash.
Fold in garlic and mayonnaise.
For best results keep at room temperature for one hour and serve within one hour. Place reserved pits in center of avocado to keep from oxidizing.
To Prepare Wonton Crisps
Heat oil in skillet on medium heat until very hot.
Fry Gefen Wonton Wrappers for 10-12 seconds per side. Remove and allow to cool. Keep covered until ready to serve.
Place wonton crisp on a plate. Using an ice cream scooper, place a scoop of guacamole on the wonton crisp and top with a second wonton crisp. Place a scoop of egg salad on top of second crisp.
Garnish with black caviar or scallions.