Oeufs Farcis Au Caviar

Stuffed Eggs with Caviar

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Cut hard-cooked eggs in half. Mash yolks through a sieve and blend with plain Mayonnaise. Fill egg-white halves even. Cover yolk mixture with black caviar