Eggs Stuffed with Caviar: Yaitsa Farshirovanniye Krasnoy Ikroy

Name: Eggs Stuffed with Caviar: Yaitsa Farshirovanniye Krasnoy Ikroy
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 6 hard-cooked eggs, peeled and halved lengthwise; 1/4 cup creme fraiche or sour cream; 3 tablespoons snipped fresh chives; 2 tablespoons fresh lemon juice; Small pinch salt; 4 ounces salmon caviar; Lettuce leaves, micro red cabbage or greens, for garnish; Small parsley sprigs, for garnish

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Level: Easy
Total: 1 hr 25 min

Prep: 10 min
Inactive: 1 hr
Cook: 15 min

Yield: 4 to 6 servings

This pretty and delicious dish is one of the most popular Russian hors d'oeuvres. Salmon caviar is relatively inexpensive, but it's still a treat. I always keep a jar in my refrigerator, as it makes a lovely garnish.

Level: Easy
Total: 1 hr 25 min

Prep: 10 min
Inactive: 1 hr
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

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6 hard-cooked eggs, peeled and halved lengthwise

1/4 cup creme fraiche or sour cream

3 tablespoons snipped fresh chives

2 tablespoons fresh lemon juice

Small pinch salt

4 ounces salmon caviar

Lettuce leaves, micro red cabbage or greens, for garnish

Small parsley sprigs, for garnish

Directions

Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended.
Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour.
Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve.