Appetizer Eggs

Name: Appetizer Eggs
Yield: 16 servings
Cuisine: United States
Ingredients: 1 tablespoon lemon juice; Watercress sprigs; 2 ounces caviar; ½ cup sour cream; 16 rounds of smoked salmon; ¾ cup mayonnaise; Salt and freshly ground black pepper; 8 hard-cooked eggs

Preparation info

16
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

8 hard-cooked eggs
¾ cup mayonnaise
Salt and freshly ground black pepper

Americas
United States
Starter
Pescatarian
New York

Method

Peel the eggs and cut them into halves crosswise. Remove yolks and sieve. Add one-quarter cup of the mayonnaise to the yolks and season with salt and pepper to taste. Fill egg whites with the mixture.
Top each toast round with a round of salmon. Place an egg half, cut side down, on each salmon round.
Mix remaining mayonnaise with the