LEMON CAPER STUFFED EGGS

Lemon Caper Stuffed Eggs image

These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book.

Provided by Sharon123

Categories Greek

Time 20m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 9

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Ingredients

12 large hard-boiled eggs, peeled
1 small garlic clove
1/4 small onion
2 tablespoons capers, drained and chopped (if using salt packed capers, soak in a little milk and drain)
1 lemon, juice and zest of
hot sauce
3 -4 tablespoons mayonnaise (just enough to bind)
1 teaspoon coarse black pepper
3 tablespoons fresh flat leaf parsley, finely chopped

Steps:

Cut the rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard bouled egg whits upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
Break the egg yolks up a little bit using a fork. Grate the garlic into the egg yolks, then grate about 2 tbls. of onion juice into the bowl. add the capers, 1 tsp of lemon zest, the juice of the lemon, a few dashes of hot sauce, the mayonnaise, pepper, and half of the parsley. Mash until smooth and check seasonings, adjusting if necessary.
Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy!

*** Explore more Lemon Caper Stuffed Eggs Recipes »

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