2 dozen eggs, hard boiled, cooled and peeled
1/4 c. mayonnaise
1 to 1 1/2 tsp. Dijon mustard
Dash lemon juice
Salt and pepper to taste
1/4 lb. fresh salmon caviar

If you want generously stuffed eggs, add a 3 ounce package of cream cheese. Cut eggs in half lengthwise and remove yolks. Mash and add remaining ingredients. Mix well. Stuff centers of egg whites with mixture, using a pastry bag or an attractive pattern. Top each egg half with a few salmon eggs for garnish.