Stuffed Eggs Tarama
|Course : Appetizers
|12 large eggs
|4 Cup Salted water
|1/2 Jar caviar spread (taramosalata) -- (8 ounce)
|1/8 Teaspoon ground red pepper
|1 teaspoon freshly ground white pepper to taste
|1 Tablespoon lemon juice
|1 bunch Dill sprigs for garnish
Preparation / Directions:
Fill a large saucepan with salted water. Bring to a boil. Carefully lower
eggs into boiling water with a slotted spoon. Boil rapidly 11 to 15 minutes,
depending on size of eggs. Drain. Rinse in cold water. Fill pan with cold
water. Add a few ice cubes. Add eggs. Let stand until eggs are completely
cool. Drain. Eggs will peel easily. Peel eggs. Cut each egg in half
lengthwise. Remove yolks. Place yolks in a medium bowl. Add caviar spread,
red pepper, white pepper and lemon juice. Mix well. Mound into egg halves.
Garnish with dill sprigs. Makes 24 stuffed eggs.
Yogurt-Stuffed Eggs: Omit caviar spread. Substitute 1/2 cup plain yogurt.
salt to taste.
791 Calories (kcal); 53g Total Fat; (61% calories from fat); 66g Protein; 8g Carbohydrate; 2244mg Cholesterol; 665mg Sodium