Lemon-Stuffed Eggs

posted by Mimi Hiller 07-26-98 11:28 PM

Lemon-Stuffed Eggs
Uova Farcite al Limone (Tuscany)

6 hard-cooked eggs, peeled
1/4 teaspoon grated lemon rind
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Freshly ground pepper
Dash of cayenne pepper
36 capers, drained

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.

You can also substitute unsalted butter for half the oil.

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