Partially fill a medium sized saucepan with water; add the eggs. The water should completely cover them. Bring to a rolling boil over medium high heat. Cover the saucepan. Turn off the heat and remove the pot from the stove. Allow it to sit for 12 minutes.

Remove the eggs from the saucepan with a slotted spoon and place directly in a bowl of cold water. Crack the shell of each egg by tapping it gently against the rim of the bowl. Peel the eggs, washing away any bits of shell under cold, running water. Once the eggs are peeled, let them cool completely.

On the fat tip of each egg, slice off the end and gently remove the yolks.

Spoon caviar into the cavities of the eggs. Sprinkle with fresh lemon juice.

Place each egg on one cucumber slice, then on a serving platter. Sprinkle the remaining cucumber slices around the platter.

Push the egg yolks through a sieve and mix with the mayonnaise. Season with salt and pepper. Serve the dressing on the side.