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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book. Ingredients:
12 large hard-boiled eggs, peeled |
1 small garlic clove |
1/4 small onion |
2 tablespoons capers, drained and chopped (if using salt packed capers, soak in a little milk and drain) |
1 lemon, juice and zest of |
hot sauce |
3 -4 tablespoons mayonnaise (just enough to bind) |
1 teaspoon coarse black pepper |
3 tablespoons fresh flat leaf parsley, finely chopped |
Directions:
1. Cut the rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard bouled egg whits upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
2. Break the egg yolks up a little bit using a fork. Grate the garlic into the egg yolks, then grate about 2 tbls. of onion juice into the bowl. add the capers, 1 tsp of lemon zest, the juice of the lemon, a few dashes of hot sauce, the mayonnaise, pepper, and half of the parsley. Mash until smooth and check seasonings, adjusting if necessary.
3. Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy!
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