LEMON-STUFFED EGGS
(UOVA FARCITE AL LOMONE)

6 hard-cooked eggs, peeled
1/4 teaspoon grated lemon rind
3 tablespoons olive oil or mayonnaise
1 tablespoon fresh lemon juice
salt and Freshly ground pepper
dash of Tabasco
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 in refrigerator before serving.

Servings: 6
Source: The Regional Italian Kitchen by Nika Hazelton