Makes: 16 servings
8 hard-boiled eggs, peeled and chilled
1/4 cup mayonnaise
3 tablespoons sour cream
3 teaspoons prepared wasabi sauce
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 ounce red whitefish caviar
Cut eggs in half and remove yolks. Combine yolks with mayonnaise, sour cream, wasabi sauce, rice vinegar and Dijon mustard and mash with a fork until smooth. Place the filling in a piping bag, seal with a rubber band and refrigerate. Assemble the deviled eggs at the picnic by arranging the egg whites on a platter and then piping in the filling. Top each with a generous dollop of red caviar.
