Caviar adds glamour and luxury to these deviled eggs, ideal for a cocktail party or light first course during Lent.
6 hard-cooked eggs
1/4 cup sour cream
2 tablespoons capers, drained
2 tablespoons chopped parsley
2 teaspoons grated onion
1 tablespoon caviar, rinsed and drained
Peel eggs and cut in halves crosswise. Separate whites and yolks. Cut thin slice from ends of whites so they stand upright. Set whites aside.
In bowl, combine yolks and sour cream. Mash with fork. Stir in capers, chopped parsley and onion. Season to taste with salt and pepper.
Using 2 spoons, fill cavities of egg white halves, piling high. Garnish each with about 1/4 teaspoon caviar and parsley leaf. Makes 12 eggs.