Ingredients
-
12
-
1
-
1/4
-
2
-
1
-
-
3 - 4
-
1
-
3
-
-
-
-
-
-
Directions
Lemon Caper Stuffed Eggs, 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 , My sister made these for our Easter Brunch and they are great I love capers and lemon so knew this would be great I did add some chopped peppercini and sprinkled with paparika when finsihed and they looked great and tasted better Differant from the usual deviled eggs
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Fill the Egg Whites, Overstuffing Them a Little. Garnish With the Remaining Parsley. Enjoy! |
