Eggs Stuffed with Caviar: Yaitsa Farshirovanniye Krasnoy Ikroy

Ingredients

• 0.3 cup crème fraîche sour
• 3 tablespoons chives fresh snipped
• 6  hard-cooked eggs peeled halved lengthwise
• 2 tablespoons juice of lemon fresh
• 1 leaves lettuce micro cabbage red for garnish
• 6 servings parsley sprigs for garnish
• 4 ounces salmon caviar 
• 1 pinch salt 

Equipment

• bowl

Directions

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