Stuffed eggs with caviar

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

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Converted by MM_Buster v2.0l.

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