4 hard-boiled eggs
4 tablespoons of Kelp Caviar (black or red or green)
1 tablespoon of chopped parsley
3 tablespoons of mayonnaise or sour cream
1 teaspoon of freshly ground black pepper
Shell the eggs, cut them in half, and remove the yolks. Mash the yolks well and mix with mayonnaise, two tablespoons of Kelp Caviar, chopped parsley, and ground black pepper. Put this mix in the whites and cover with remaining caviar. Arrange them on greens (e.g. parsley, dill) and serve it as a salad course with crisp French bread.