Recipe: Eggs stuffed with caviar

Simple yet elegant party appetizer will turn heads

Los Angeles Times


Cue the Black Eyed Peas' hit "Let's Get It Started" and kickoff your holiday party with this devil of a dish. Eggs stuffed with salmon caviar are part of a Russian-style smorgasbord that's perfect for entertaining.

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.

Nutrition information:
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.