Stuffed Lemon Eggs
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | teaspoon |
lemon zest
finely minced |
|
| 1 | tablespoon |
lemon juice
|
|
| 3 | tablespoons |
yogurt, plain
|
|
| ½ | teaspoon |
salt
|
|
| 6 | large |
eggs
hard cooked |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 6 | each |
capers
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | ml |
lemon zest
finely minced |
|
| 15 | ml |
lemon juice
|
|
| 45 | ml |
yogurt, plain
|
|
| 2.5 | ml |
salt
|
|
| 6 | large |
eggs
hard cooked |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 6 | each |
capers
for garnish |
*
|
Directions
"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.
