|Hard cooked eggs||12|
|Sour cream||1 Cup (16 tbs)|
|Grated lemon rind||1 Teaspoon|
|Red caviar||1⁄2 Cup (8 tbs)|
|Watercress leaves||1⁄4 Cup (4 tbs) (For garnish)|
Peel and chill 12 hard-cooked eggs.
Combine 1 cup sour cream and 1 teaspoon grated lemon rind and mix well.
To serve, cut eggs in half lengthwise and spoon 2 teaspoons sour cream mixture into each.
Top with 1 teaspoon red caviar per egg half.
Garnish with watercress.