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Eggs, Dairy September 1 1 servings

INGREDIENTS

12 Hard-boiled large eggs
2 tb Mayonnaise
2 tb Sour cream
2 ts Fresh lemon juice; or to taste
2 oz Black caviar

INSTRUCTIONS

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.

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