Caviar-stuffed Eggs
(Havyarli Yumurta Dolmasi)
3 eggs, hard boiled
1 tbsp black or red caviar
1 tsp lemon juice
1 pinch crushed red pepper
Cut the eggs in half lengthwise. So that the eggs don't tip over while the insides are facing up, cut off a small slice from the bottoms, so they're flat. Place a strainer on a bowl. Remove the yolks and press them through the strainer using the back side of a tablespoon. Add in the Caviar, lemon juice and crushed red pepper. Toss with a fork, don't use a spoon! Arrange them inside the egg white shells, and don't force them in by pressing.
Place them on a service plate and garnish with chopped dill. Keep it in the fridge for about 30 minutes before serving. |
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