Caviar-stuffed Eggs

(Havyarli Yumurta Dolmasi)

3 eggs, hard boiled
1 tbsp black or red caviar
1 tsp lemon juice
1 pinch crushed red pepper

Cut the eggs in half lengthwise. So that the eggs don't tip over while the insides are facing up, cut off a small slice from the bottoms, so they're flat. Place a strainer on a bowl. Remove the yolks and press them through the strainer using the back side of a tablespoon. Add in the Caviar, lemon juice and crushed red pepper. Toss with a fork, don't use a spoon! Arrange them inside the egg white shells, and don't force them in by pressing.

Place them on a service plate and garnish with chopped dill. Keep it in the fridge for about 30 minutes before serving.