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