| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Finely minced lemon rind |
| 1 |
tb |
Lemon juice |
| 3 |
tb |
Plain yogurt |
| 1/2 |
ts |
Salt |
| 6 |
|
Eggs, hard cooked |
|
|
Tabasco |
| 6 |
|
Capers, for garnish |
INSTRUCTIONS
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.
A Message from our Provider:
“God grades on the cross, not the curve.”