About the hard-boiled egg instructions
“Supermarket eggs may be super-fresh, and super-fresh eggs do not peel easily when hard-cooked. For ease in peeling, plan ahead: let fresh eggs stand at room temperature 2-3 days. Place in saucepan and cover with cold water. Bring to gentle boil and continue to boil gently for 15-20 minutes. Drain and rinse under cold running water. Chill completely before peeling.”
Crown Jewel Eggs
- 6 hard-cooked eggs
- 1/4 cup dairy sour cream
- 2 tablespoons onion minced
- 1/4 teaspoon paprika
- 1 teaspoon lemon juice
- 1 2- ounce jar whitefish or lumpfish caviar
- 1 2- ounce jar salmon roe
Peel hard-cooked eggs and slice in half lengthwise. Remove yolks and place in mixing bowl. Add sour cream, onion, paprika, and lemon juice. Blend thoroughly with fork or blend to puree.
Spoon mixture into egg white halves. Top 6 halves with black caviar and 6 halves with red caviar. Arrange on plate and garnish with parsley sprigs and lemon slices.