Lemon-Stuffed Eggs
 Uova Farcite al Limone (Tuscany)
 

6 hard-cooked eggs, peeled

1/4 teaspoon grated lemon rind

3 tablespoons olive oil

1 tablespoon fresh lemon juice

Salt

Freshly ground pepper

Dash of cayenne pepper

18 capers, drained

18 fish eggs (Salmon roe caviar)

Blend in lemon rind, olive oil, lemon juice, salt and pepper to taste,and Tabasco.  Fill eggs with the mixture and top each with either 3 capers or 3 fish eggs.

Cover with a plate and chill before serving.

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