Yield: 1 servings
|12 \N||Hard-boiled large eggs|
|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.