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Tuscan Lemon Deviled Eggs
Uova Farcite al Limone (Tuscany)

6 hard-cooked eggs, peeled
1/4 teaspoon grated lemon rind
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt
Freshly ground pepper
Dash of cayenne pepper
18 capers, drained
18 fish eggs (Salmon roe caviar)

Cut eggs lengthwise into halves. Lift out the yolks, and mash them
with a fork until smooth.

Blend in lemon rind, olive oil, lemon juice, salt and pepper to
taste, and Tabasco. Fill eggs with the mixture and top each with
either 3 capers or 3 fish eggs. Cover with a plate and chill before
serving.

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