Eggs with caviar

00273 EGGS to CAVIAR INGREDIENTS for 4 PEOPLE, 8 60 g of black olives, anchovies, 50 g butter, lemon, 3 tablespoons caviar, lettuce leaves.

Shelled eggs, divide them in half and remove yolks; pitted black olives and finely chop the anchovies with water and de-boned.

Add the chopped yolks rolled, softened the mixture with a little butter and a few drops of lemon juice in a bowl and knead well.

Transfer the dough into a pastry bag with a star nozzle, filled half eggs and spread caviar on each.

Place the lettuce leaves, washed and dried, on a serving dish, lay the stuffed eggs in half and serve.