Title: Lemon-Stuffed Eggs (Uova Farcite Al Lomone) From Tuscany
Categories: Egg Italian
Yield: 1 Servings
| 6 | | Hard-cooked eggs, peeled |
| 1/4 | ts | Grated lemon rind |
| 3 | tb | Olive oil |
| 1 | tb | Fresh lemon juice |
| | | Salt |
| | | Freshly ground pepper |
| 1 | ds | Cayenne |
| | | Some sweet paprika for |
| | | Garnish |
| 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 [Jack sprinkled
the paprika on the eggs at this point] and top each with 3 capers. Cover
with a plate and chill before serving. From: Steve Thomas Date: 26 Mar 97
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