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“The stuffed eggs can be made in advance and kept covered and chilled up to a day. Quite simpe to make and quite elegant to serve. Cook time does not include hard boiling the eggs.”
READY IN:
30mins
YIELD:
24 stuffed eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut paper thin slices off ends of eggs.
  2. Cut eggs in half crosswise.
  3. Remove yolks and finely mash with mayo, sour cream, lemon juice and salt and pepper to taste.
  4. Using a piping bag or spoon mound filling into egg whites.
  5. Top with caviar just before serving.

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