Recipe: Eggs stuffed with caviar
Simple yet elegant party appetizer will turn heads
Eggs stuffed with salmon caviar are part of a Russian-style smorgasbord to accompany vodka. (Robert Lachman / Los Angeles Times)
Eggs stuffed with caviar
Total time: 10 minutes, plus 1 hour for chilling
Servings: 4 to 6
Note: Adapted from "Please to the Table" by Anya von Bremzen.
6 hard-cooked eggs, peeled and halved lengthwise
1/4 cup crème fraîche or sour cream
3 tablespoons snipped fresh chives
2 teaspoons fresh lemon juice
Small pinch of salt
4 ounces salmon caviar
Lettuce leaves for garnish
Small parsley sprigs for garnish
1. Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the crème fraîche, chives and lemon juice, season very lightly with a small pinch of salt and mix until the ingredients are well-blended.
2. Spoon or pipe the yolk mixture back into the whites and top each with a teaspoon of caviar. Refrigerate for 1 hour.
3. Arrange the eggs on lettuce leaves, garnish each with a small parsley sprig and serve.
Each of 6 servings: 147 calories; 11 grams protein; 2 grams carbohydrates; 0 fiber; 11 grams fat; 4 grams saturated fat; 327 mg. cholesterol; 351 mg. sodiumer.