Stuffed Eggs Tarama

Course : Appetizers
Serves: 1
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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

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