6 hard-cooked eggs
6 tbsp caviar (red or black)
1 tbsp chopped chives or green onions
1 tbsp chopped parsley
1 tbsp mayonnaise or sour cream
1 tsp freshly ground black pepper

Procedures :
Shell the eggs, cut them in halves, and remove the yolks. Mash these well and combine with the remaining ingredients. When it is thoroughly whipped together, heap it into the whites with a spoon, or pipe it in, using the rosette end of a pastry tube. For a first course, serve 2 halves per person. Arrange them on greens and pass a Russian dressing. Or double the recipe and serve it as a salad course with watercress, Russian dressing, and crisp French bread.
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Category : Appetizers

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