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Lemon-Stuffed Eggs (Uova Farcite Al Lomone) From Tuscany italian, eggs 6 hard-cooked eggs, peeled 1/4 teaspoon grated lemon rind 3 tablespoon olive oil 1 tablespoon fresh lemon juice 1 salt 1 freshly ground pepper 1 dash cayenne 1 some sweet paprika for 1 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 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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