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Stuffed Eggs with Caviar
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| Ingredients: | |
| 8 large | eggs |
| 2 TBSP | mayonnaise |
| 2 TBSP | sour cream |
| 2 TSP | lemon juice |
| Salt | |
| 2 oz | black caviars |
Directions:
Place eggs in a sauce pan and filled with water to cover by 1 1/2 in. Add 1TSP salt. Partially cover and bring to a full rolling boil. Cover, reduce heat to low. Leave to rest for 30 seconds.
Remove from heat and let stand for 15 minutes. Pour off hot water and let stand for 15.minutes. Rinse eggs in cold water for 5 minutes.
Peel eggs. Mix stuffiing inn a bowl. Fill egg halves. Sprinkle with chives. Refrigerate. To serve add a little caviar.
Note: To help center the yolks, the night before the eggs are cooked store the eggs on their sides.
Note 2: Variations include adding 2 med shallots, minced; 1/8 tsp cayenne, and zest of 2 lemons.
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