Lemon Caper Stuffed Eggs
Ingredients
- 12 large hard-boiled eggs, peeled ⓘ
- 1 small garlic clove ⓘ
- 1/4 small onion ⓘ
- 2 tablespoons capers, drained and chopped (if using salt packed capers, soak in a little milk and drain) ⓘ
- 1 lemon, juice and zest of ⓘ
- hot sauce
- 3 -4 tablespoons mayonnaise (just enough to bind) ⓘ
- 1 teaspoon coarse black pepper
- 3 tablespoons fresh flat leaf parsley, finely chopped ⓘ
Instructions
- Cut the rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard bouled egg whits upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
- Break the egg yolks up a little bit using a fork. Grate the garlic into the egg yolks, then grate about 2 tbls. of onion juice into the bowl. add the capers, 1 tsp of lemon zest, the juice of the lemon, a few dashes of hot sauce, the mayonnaise, pepper, and half of the parsley. Mash until smooth and check seasonings, adjusting if necessary.
- Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy!
Nutrition & Diet Analysis (per serving)
464
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).