Title: Stuffed Lemon Eggs
Categories: Cheese
Yield: 4 Servings

1/4	ts	Finely minced lemon rind
1	tb	Lemon juice
3	tb	Plain yogurt
1/2	ts	Salt
6		Eggs, hard cooked
		Tabasco
6		Capers, for garnish

Contributed to the echo by: Janice Norman Originally from: Nikki & David Goldbeck's "American Wholefoods Cuisine." "Stuffed Lemon Eggs" hard-boil 6 eggs, and remove the yolks. Mash with: a dash of hot pepper sauce like Tabasco.

Whip it up real good, and stuff it back into the eggs. Then put a single caper on top of each one.

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