Eggs stuffed with caviar

This exquisite appetizer will look great on your holiday table. It is prepared quickly and easily, and the taste is in no way inferior to complex and sophisticated dishes.

Cooking time 20 minutes


Red seaweed caviar 120 g

Hard cheese 50 g

Eggs 5 pcs

Sour cream 20% fat. 1 tbsp. l.

Dijon mustard 1 tsp

Olive oil 1 tbsp l.

Lettuce leaves for decoration

Dill (greens) for decoration


Boil eggs until tender. Cool and clean.

Halve the eggs and remove the yolks.

In a bowl, combine the yolks, finely chopped garlic and grated cheese.

In another bowl, combine sour cream, Dijon mustard and olive oil. Mix well.

Season the filling with sour cream mixture.

Stuff the egg halves with the filling and place on a platter with salad leaves.

Top with red seaweed caviar, which will add brightness and expressiveness to the cooked appetizer, and additionally decorate with a sprig of dill.

Happy New Year!