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Caviar Deviled Eggs

Caviar Deviled Eggs
1 teaspoon Crown Prince Natural Anchovy Paste
10 large eggs, hard boiled
3/4 cup mayonnaise
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1 2 ounce jar coho salmon caviar
fresh dill, for garnish


Peel eggs and slice in half lengthwise. Remove the yolks and place them in a mixing bowl. Set aside egg whites. Using a fork, mash the yolks well. Add the mayonnaise, anchovy paste, mustard and pepper. Mix well. Spoon the mixture into a pastry bag fitted with a round tip. (A re-sealable bag with the corner cut off works just as well.) Set aside. Place the egg whites on a serving tray and spoon 1/2 teaspoon of caviar into each egg. Cover with egg yolk mixture and top with 1/4 teaspoon of caviar and a small sprig of dill. Serves 10.

NOTE: Serve on a bed of mixed salad greens.

Per Serving:  156 Calories (103 Calories from Fat),  12g Fat,  8g Protein,  5g Carbohydrate, 236mg Cholesterol,  300mg Sodium


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