Deviled Eggs with Chives and Caviar

Serves 20

24 large hard-boiled eggs, peeled and halved length-wise
2/3 cup sour cream
1/3 cup mayonnaise
¼ cup + 2 tbsp. chopped fresh chives
1 tbsp. Dijon mustard
2 tsp. freshly squeezed lemon juice
Kosher salt
Freshly ground pepper
1 one-ounce jar caviar

Carefully scoop yolks from the egg halves into a large bowl.  Set egg white halves aside.  Add sour cream, mayonnaise, ¼ cup chives, mustard and lemon juice to the yolks.  Mash with a fork until smooth.  Season to taste with salt and pepper.

Spoon filling into each egg white half.  Arrange on a platter.  Garnish each egg with 1/8 tsp. of caviar and chopped chives.  Serve immediately. 

Cooking Tip: Can be prepared 2 hours in advance up before garnishing with roe and chives.   Keep covered and refrigerated until ready to serve.

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Jennifer Chandler

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