Italian Style Stuffed Eggs With Lemon And Capers

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 10 eggs
• 1/4 cup mayonnaise
• 1 large lemon
• salt, to taste
• 1/2 teaspoon fresh ground 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)

Recipe

• 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 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.