Recipe: Eggs stuffed with caviar

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.

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