Eggs stuffed with shrimp and caviar

Boil the eggs (3 pcs.) hard, cool them down, and peel.

Cut the eggs in half and carefully remove the yolks.

Finely chop the dill (to taste) and mince the garlic (to taste).

In a bowl, mix the sour cream 25% (10 g), mayonnaise (50 g), dill, and garlic until smooth.

Spread the resulting sauce on the egg halves.

Peel and finely chop the shrimp (100 g) or leave them whole if they are small.

Place the shrimp on the eggs.

Add caviar (30 g) on top.

Serve chilled.