Stuffed Eggs with Caviar

1. 1

   Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise.

2. 2

   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.

3. 3

   Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it.

4. 4

   The stuffed eggs may be made 1 day in advance and kept covered and chilled.

5. 5

   Just before serving, top the eggs with the caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.