| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | September 1 | 1 | Servings | |
INGREDIENTS
| 12 | Hard-boiled large eggs | |
| 2 | T | Mayonnaise |
| 2 | T | Sour cream |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1371
Calories From Fat: 875
Total Fat: 97.1g
Cholesterol: 2899.2mg
Sodium: 1925.1mg
Potassium: 1009.5mg
Carbohydrates: 18.3g
Fiber: <1g
Sugar: 10.6g
Protein: 100.6g