Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    eggs
                        Salted water
     1/2           Jar  caviar spread (taramosalata) -- (8 ounce)
     1/8      Teaspoon  ground red pepper
                        Freshly ground white pepper to taste
  1         Tablespoon  lemon juice
                        Dill sprigs for garnish

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.

Nutritional Information:

791 Calories (kcal); 53g Total Fat; (61% calories from fat); 66g Protein; 8g Carbohydrate; 2244mg Cholesterol; 665mg Sodium