Tarts with mustard caviar on egg salad

• Combine all the ingredients in a saucepan and bring to a boil.
• Stir until the sugar has dissolved.
• Reduce the heat and simmer for approximately 10 minutes.
• Remove from the heat and allow to cool to room temperature.
• Taste and adjust with more sugar or vinegar if necessary.
• Transfer to a sterilized jar and store in the refrigerator.
• If the mixture becomes too thick over time, dilute with a splash of vinegar.

• Boil the eggs, rinse and peel.
• Cut the eggs into small cubes.
• Mix the mayonnaise, mustard, salt, pepper and lemon juice in a bowl.
• Add the diced eggs and carefully fold in.
• Chill the egg salad for at least 2 hours.

Ideas for garnishes

• Fill about three quarters of the egg salad tarts with the prepared egg salad.
• Garnish each tart with a spoonful of mustard caviar.
• Optionally decorate. with gold leaf.