Eggs Stuffed with Caviare and Cream Cheese

Of course this is not made with real caviare, just the famous lump fish roe! But it is very quick to make and looks and tastes good.


  • 6 large eggs
  • 6 oz cream cheese (175 g)
  • ¼ pint of soured cream (150 ml)
  • 1 small pot of Danish caviare (lump fish roe)
  • black pepper, pinch of salt


Semi hard boil the eggs (about 7 minutes). Cut in half and scoop out yolks with a teaspoon and put into a mixing bowl. Arrange whites in a shallow serving dish. Put cream cheese, soured cream and a pinch of salt into the mixing bowl and mash all up with a fork until it is like a very thick cream. Stir in the caviare and spoon the mixture into each half of an egg. Decorate with sprigs of parsley, chill and serve.