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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
12 hard-boiled large eggs |
2 tablespoons mayonnaise |
2 tablespoons sour cream |
2 teaspoons fresh lemon juice, or to taste |
2 ounces black caviar |
Directions:
1. 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.
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