Stuffed Eggs Tarama

Course : Appetizers
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

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. Variation Yogurt-Stuffed Eggs: Omit caviar spread. Substitute 1/2 cup plain yogurt. Add salt to taste.

 

Nutritional Information:

791 Calories (kcal); 53g Total Fat; (61% calories from fat); 66g Protein; 8g Carbohydrate; 2244mg Cholesterol; 665mg Sodium


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Appetizers Recipes