Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 12 \N | Hard-boiled large eggs |
| 2 tablespoons | Mayonnaise |
| 2 tablespoons | Sour cream |
| 2 teaspoons | Fresh lemon juice; or to taste |
| 2 ounces | Black caviar |
Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise. Force the yolks through a sieve into a bowl and stir in the mayonnaise, the sour cream, the lemon juice, and salt and pepper to taste.
Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it. The stuffed eggs may be made 1 day in advance and kept covered and chilled. Just before serving, top the eggs with the caviar.
Makes 24 stuffed eggs.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.