Stuffed lemon eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Finely minced lemon rind |
| 1 | tablespoon | Lemon juice |
| 3 | tablespoons | Plain yogurt |
| ½ | teaspoon | Salt |
| 6 | Eggs, hard cooked | |
| Tabasco | ||
| 6 | Capers, for garnish | |
Directions
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.