Preparation:
Fill a large saucepan with salted water. Bring to a boil. Carefully lower
eggs into boiling water with a slotted spoon. Boil rapidly 11 to 15 minutes,
depending on size of eggs. Drain. Rinse in cold water. Fill pan with cold
water. Add a few ice cubes. Add eggs. Let stand until eggs are completely
cool. Drain. Eggs will peel easily. Peel eggs. Cut each egg in half
lengthwise. Remove yolks. Place yolks in a medium bowl. Add caviar spread,
red pepper, white pepper and lemon juice. Mix well. Mound into egg halves.
Garnish with dill sprigs. Makes 24 stuffed eggs.
Variation
Yogurt-Stuffed Eggs: Omit caviar spread. Substitute 1/2 cup plain yogurt.
Add
salt to taste. |
