Academy of Motion Picture Arts and Sciences

1. Place eggs in a stockpot and cover with water.  
2. Add vinegar and bring to a boil over high heat.  Turn off the heat and cover.  Let sit for 15 to 18 minutes.  
3. Drain water.  When cool enough to touch, remove shells.
4. Slice each egg in half, lengthwise.  Remove yolks and place in a food processor.  Add mayo, mustard, lemon juice, and salt to the yolks.  Blend until smooth.
5. Scoop the yolk mixture into a plastic baggy.  Use scissors to snip off the end of the baggy.  Use the baggy like a pastry bag to pipe the yolk mixture into the egg whites. Spoon a small amount of caviar on each egg.
   

*Variation: Instead of caviar, garnish each egg with a small piece of smoked salmon and sprinkle with chives.

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