Stuffed lemon eggs

Yield: 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

Instructions:

for garnish 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.

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