18 hard-boiled eggs
½ cup mayonnaise
½ cup hot chow chow
½ cup Lusty Monk Original Sin mustard
Meat from one lobster, chopped fine
Salt and pepper to taste
½ jar trout caviar, optional
parsely sprigs

1. Cut eggs in half and separate yolks from whites.
2. Run yolks through a ricer.
3. Mix remaining ingredients except caviar with yolks and stir well.
4. Pipe mix into egg whites and top with dab of caviar and parsley sprig.

Yields 36 eggs