Instructions: When the eggs are cold, peel and slice the tops off the broad end. Remove all six yolks and set aside. Discard whites from two of the eggs. Fill the cavities of the remaining four eggs with caviar and sprinkle with lemon juice. Set the stuffed eggs on a plate.

Wash the cucumber; do not peel. Cut into thin slices and arrange around the eggs on the plate.

To make a mayonnaise sauce, press two of the egg yolks through a sieve or mash finely with a fork. Put the sieved yolks in a small bowl, adding the olive oil drop by drop. Increase the flow to a trickle, beating with egg beater until all oil is incorporated. Add the wine vinegar or lemon juice.

Put the remaining four egg yolks through a sieve and blend with mayonnaise sauce. Add salt and pepper to taste. This should form a thick, creamy sauce.

Cover each egg on the platter with about a tablespoon of mayonnaise sauce.

You will have sauce left over for another use.

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