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KC: Eggs, Lemon-Stuffed - pareve

Posted by : Brian Mailman

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
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 and top each with 3 capers.  Cover with a
plate and chill before serving.

B/

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