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1/4 ts Finely minced lemon rind 6 Eggs, hard cooked
1 tb Lemon juice Tabasco
3 tb Plain yogurt 6 Capers, for garnish
1/2 ts Salt
Contributed to the echo by: Janice Norman Originally from: Nikki & David Goldbeck's "American Wholefoods Cuisine." "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.
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