Title: Stuffed Eggs with Caviar
Categories: September 1
Yield: 1 servings

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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.