- 10
Ingredients
- HERB FILLING:
- 15 hard-boiled eggs, peeled and halved lengthwise
- 1/4 cup sour cream
- 1/2 teaspoon tarragon
- 1 tablespoon minced chives
- 10 pimento-stuffed green olives
- MUSTARD FILLING:
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- slice smoked salmon or cooked baby shrimp
- fresh dill, for garnish
- CAVIAR FILLING:
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 2 to 3 tablespoons black and/or red caviar
- thinly slice lemon, for garnish
- thinly sliced sweet red onion, for garnish
Preparation
Step 1
Put 10 egg yolk halves into each of 3 bowls. Arrange the cooked egg white halves on a serving tray.
To prepare the herb filling, add the sour cream, tarragon and chives to one of the bowls containing 10 egg yolk halves. Mix until well-blended. Spoon the herb filling into 10 of the egg white halves. For garnish, slice the green olives and arrange the slices on one olive on each of the filled egg halves.
To prepare the mustard filling, add the sour cream and mustard to the second bowl of 10 egg yolk halves. Mix until well-blended. Spoon the mustard filling into 10 of the egg white halves. Garnish each with a small strip of gravlax or a cooked baby shrimp, and a sprig of fresh dill.
To prepare the caviar filling, add the sour cream and lemon juice to the third bowl of 10 egg yolk halves. Mix until well-blended. Spoon the mixture into the remaining 10 egg white halves. Garnish with the black or red caviar, a lemon slice and a red onion slice.
Cover the tray and fereigerate until ready to serve.