For the caviar turmeric egg, first hard boil eggs for a maximum of 12 minutes and then rinse in cold water. Carefully cut off the caps (like a breakfast egg). Carefully remove the cooked egg from the shell so that it does not break.
Finely mash egg with mayonnaise, sour cream and turmeric. Season to taste with salt and pepper. Pour into a piping bag and fill the egg shells (including the caps) with it.
Arrange the caviar on top and sprinkle with horseradish and chive rolls. Serve caviar-curcuma egg in an egg cup or an egg carton.
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