Recipe - Stuffed Eggs With Caviar

12 Hardboiled large eggs
2 tablespoon Mayonnaise
2 tablespoon Sour cream
2 teaspoon Fresh lemon juice; or to
taste
2 ounce Black caviar

Cut a paperthin 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

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