Stuffed Eggs with Caviar

Directions

1. 1
   Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise.
2. 2
   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.
3. 3
   Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it.
4. 4
   The stuffed eggs may be made 1 day in advance and kept covered and chilled.
5. 5
   Just before serving, top the eggs with the caviar.