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Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise. Force the yolks through a sieve into a bowl and stir in the mayonnaise, the sour cream, the lemon juice, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it. The stuffed eggs may be made 1 day in advance and kept covered and chilled. Just before serving, top the eggs with the caviar. Makes 24 stuffed eggs. Gourmet September 1993
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 215 (79%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 26.5mg||8 %|
|Sodium 435.3mg||15 %|
|Potassium 35.7mg||1 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.7g|
|Protein 1g||1 %|
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Calories per serving: 271
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