10 minutes, plus 1 hour for chilling
4 to 6
Adapted from "Please to the Table" by Anya von Bremzen
6 hard-cooked eggs, peeled and halved lengthwise
1/4 cup crème fraîche or sour cream
3 tablespoons snipped fresh chives
2 teaspoons fresh lemon juice
Small pinch of salt
4 ounces salmon caviar
Lettuce leaves for garnish
Small parsley sprigs for garnish
1. Remove the yolks
from the eggs and place them in a bowl. Mash the yolks with a fork. Add the crème fraîche, chives and lemon juice, season very lightly with a small pinch of salt and mix until the ingredients are well-blended.
2. Spoon or pipe
the yolk mixture back into the whites and top each with a teaspoon of caviar. Refrigerate for 1 hour.
3. Arrange the eggs
on lettuce leaves, garnish each with a small parsley sprig and serve.
Each of 6 servings: