6 large hard-cooked eggs
1 (4-oz.) jar taramasalata (at specialty stores, hummus can substitute).
1 tablespoon black or red lumpfish caviar
6 small tomatoes, finely diced
1/2 cucumber, peeled if desired, finely diced
1 small green bell pepper, seeded, finely diced
I small avocado, pitted, peeled, diced
Lemon Vinaigrette
Fresh dill sprigs
Halve eggs crosswise. Remove the yolks and put in a bowl. Cut a thin slice off the end of each egg white so the halves will sit flat. Beat together egg yolks and taramasalata; spoon into egg whites. Garnish each with a little caviar. In a bowl, mix tomatoes, cucumber, bell pepper, and avocado with Lemon Vinaigrette.
Spoon onto a serving plate or 4 individual plates; arrange stuffed eggs on top. Garnish with dill sprigs.
Makes 4 servings.
