Eggs stuffed with caviar

Total time: 10 minutes, plus 1 hour for chilling

Servings: 4 to 6

Note: Adapted from “Please to the Table” by Anya von Bremzen

6 hard-cooked eggs, peeled and halved lengthwise

1/4 cup creme fraiche or sour cream

3 tablespoons snipped fresh chives

2 teaspoons fresh lemon juice

Small pinch of salt

4 ounces salmon caviar

Lettuce leaves for garnish

Small parsley sprigs for garnish

1. Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice, season very lightly with a small pinch of salt and mix until the ingredients are well-blended.

2. Spoon or pipe the yolk mixture back into the whites and top each with a teaspoon of caviar. Refrigerate for 1 hour.

3. Arrange the eggs on lettuce leaves, garnish each with a small parsley sprig and serve.

Each of 6 servings: 147 calories; 11 grams protein; 2 grams carbohydrates; 0 fiber; 11 grams fat; 4 grams saturated fat; 327 mg. cholesterol; 351 mg. sodium.