Nutrition per serving may change if servings are adjusted.
24 slices hard-boiled egg (about 4 large eggs; see Tip)
24 small, round whole-grain crackers
1/4 cup reduced-fat sour cream
1 tablespoon salmon roe caviar
24 small sprigs fresh dill
Place a slice of egg on each cracker. Top each with 1/2 teaspoon sour cream and about 1/8 teaspoon caviar. Garnish with a dill sprig.
Tip: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.