Italian Style Stuffed Eggs With Lemon and Capers

1. 1

   Place eggs in a medium -large pot,one with room enough so that the eggs do not touch.Cover with cold water(the eggs should be completely covered).

2. 2

   Bring the eggs to a rolling boil over medium heat.

3. 3

   Once the water is boiling,cover the pot and remove from the heat source.Let the eggs sit,covered for 15 minutes.

4. 4

   Remove the eggs,rinse under cold water,and peel.Cut each egg in half,lengthwise,and scoop out the yolk.

5. 5

   Mash the yolk with a fork,add mayo.

6. 6

   Was the lemon well,dry,and zest the entire lemon with a microplane or the finest holes on a grater.Add the zest to the yolk mixture.Juice the lemon and add about 1 teaspoon of the juice to the yolks as well,reserving the remaining juice for some other use.Season with salt and white pepper.

7. 7

   Restuff the eggs with the yolk mixture.

8. 8

   Garnish each egg with a few of the capers.I sometimes prefer to mix the capers into the yolks to get an even distribution of flavor,the choice is yours.

9. 9

   Finally,garnish each egg half with a leaf of parsley .

10. 10

    Chill the eggs if you are not serving them right away.

11. 11

    You may sprinkle these with a bit of paprika or cayenne if you want to add the classic deviled egg touch.

* Per serving · 4 servings · Values may vary.

No additional tips available.