Eggs stuffed with lemon & capers
Servings: 10 eggs
A tangy stuffed egg recipe
- 10 eggs hard boiled
- 1 clove garlic chopped
- 2 tablespoons capers chopped
- 1 lemon zest
- 4 tablespoons mayonnaise
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons parsley, fresh chopped
Cut the top of the bottom and top of the eggs, so that they can be stood upright. (Or you can slice the eggs in half)
Gently, with a small spoon or a knife, scoop the egg yolks out.
Add the egg yolks, trimmed egg whites, garlic, capers, lemon juice, lemon zest to a bowl and mix well.
Stir in the mayonnaise and season with the black pepper.
With a small spoon, fill the hollowed out eggs with the mixture.
Sprinkle the parsley over the eggs.
Eat and enjoy!
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1egg | Calories: 82kcal | Carbohydrates: 2.3g | Protein: 5.7g | Fat: 5.7g | Fiber: 0.1g