Lemon-Stuffed Eggs

Ingredients:

• 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
• 36 capers, drained

Preparation:

• 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.