Italian Style Stuffed Eggs With Lemon and Capers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Brightened up with the sunny flavor of lemon rind and the briney tang of capers,these eggs make a wonderful alternative to the same ol' deviled eggs. The amount of capers is only approximate;you will use more or less depending on the size of the capers and your personal taste.The recipe for these tasty hors d'oeuvres is from one of my favorite cookbooks,Passionate Vegetarian by Crescent Dragonwagon. Ingredients:
10 eggs |
1/4 cup mayonnaise |
1 large lemon |
salt, to taste |
1/2 teaspoon fresh ground white pepper (or to taste) |
30 small capers (you may use larger capers,cut into smaller pieces ) |
20 leaves flat leaf parsley, washed and dried (italian parsley) |
Directions:
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. Bring the eggs to a rolling boil over medium heat.
3. Once the water is boiling,cover the pot and remove from the heat source.Let the eggs sit,covered for 15 minutes.
4. Remove the eggs,rinse under cold water,and peel.Cut each egg in half,lengthwise,and scoop out the yolk.
5. Mash the yolk with a fork,add mayo.
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. Restuff the eggs with the yolk mixture.
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. Finally,garnish each egg half with a leaf of parsley .
10. Chill the eggs if you are not serving them right away.
11. You may sprinkle these with a bit of paprika or cayenne if you want to add the classic deviled egg touch.
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