| 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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