| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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