Recipe information
Yield
Makes 20 Servings
Ingredients
24
hard-boiled eggs, peeled, halved lengthwise
2
/3 cup sour cream
1
/3 cup mayonnaise
1
/4 cup chopped fresh chives
1
tablespoon Dijon mustard
2
teaspoons fresh lemon juice
3
/4 teaspoon salt
1
/2 teaspoon ground black pepper
1
4-ounce jar salmon roe or golden whitefish roe
Need to make a substitution?
Preparation
Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth. Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. DO AHEAD Can be prepared 2 hours ahead. Cover and refrigerate. Garnish each egg half with 1/4 teaspoon roe and serve.