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Lemon-stuffed Eggs (from Tuscany)
Uova Farcite al Lomone

6 hard-cooked eggs, peeled
1/4 teaspoon grated lemon rind
3 tablespoons olive oil or mayonnaise
1 tablespoon fresh lemon juice
Salt
Freshly ground pepper
Dash of Tabasco
36 capers, drained
paprika for garnish

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 3 capers. Cover with a plate and chill
before serving.

6 servings

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