8 large eggs, 2 tablespoons top-quality mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh-squeezed lemon juice, salt to taste, 2 ounces black caviar.


Place the eggs in a bowl and add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water. Cut peeled eggs in half lengthwise. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.  In a large bowl, mash the yolks with a fork. Mash in the mayonnaise and sour cream. Add lemon juice and salt; stir until well blended.

Fill the egg white halves with the yolk mixture, extending the filling over part of the white. Sprinkle each half with chives, leaving a little yellow showing around the edges. Sprinkle each half with lemon zest. Cover and refrigerate. Serve well chilled. When ready to serve, spoon a bit of cold caviar on each stuffed-egg half.