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Eggs with Caviar
Makes 6 servings
6 eggs, hard-cooked
1-1/2 tablespoons each sour cream and mayonnaise
1/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon Dijon mustard
1 jar (2 ounces) lumpfish caviar
Watercress sprigs
Halve the eggs lengthwise and transfer the yolks to a bowl. Add the sour cream, mayonnaise, salt, pepper, and mustard to the yolks and mix well. Pile into the egg white halves. Cover and refrigerate. At serving time, arrange 2 stuffed egg halves on each of 6 small plates and spoon the caviar over the yolk filling. Tuck a sprig of watercress on each plate.
©Lou Seibert Pappas
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