Lemon stuffed Eggs (from Tuscany)
Ingredients
- 6 hard-cooked eggs, peeled
- 1/4 teaspoon grated lemon rind
- 3 tablespoons olive oil or mayonnaise
- 1 tablespoon fresh lemon juice
- Salt
- Freshly ground pepper
- Dash of Tabasco
- 36 capers, drained
- paprika for garnish
Instructions
Uova Farcite al Lomone. Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth. Blend in lemon rind, olive oil, lemon juice, salt and pepper to taste, and Tabasco. Fill eggs with the mixture and top each with 3 capers. Cover with a plate and chill before serving. 6 servings
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