Impress your guests at your next cocktail party with these delicious Devilled Eggs. You can replace the caviar with chopped olives.
12 large hard-boiled eggs, peeled, and halved lengthwise
1/3 cup sour cream
¼ cup mayonnaise
¼ cup chopped fresh chives
1 Tbs Dijon mustard
1 tsp fresh lemon juice
½ tsp salt
½ tsp freshly-ground black pepper
½ jar caviar (or about 3 tablespoons chopped ripe olives)
Carefully scoop yolks from egg halves into a large mixing bowl. Finely chop 2 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth. Arrange egg-white halves on large platter.
Spoon yolk filling into each, mounding slightly. (The filling can be prepared 2 hours ahead. Cover and refrigerate.) Garnish each egg half with 1/4 teaspoon caviar and serve.