Appetizer's

STUFFED EGGS WITH CAVIAR

• 12 hard-boiled large eggs
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons fresh lemon juice, or to taste
• 2 ounces 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.