Eggs with Capers
recipe for Stuffed Eggs with Capers has been reproduced
courtesy of Orce
Serrano Hams & Ceramics - www.orceserranohams.com
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first tried this stuffed eggs with capers and lemon recipe
in a local tapas bar in Granada and since then have made
the recipe regularly, as great tapas recipes for the summer
the eggs can also be prepared in advance and refrigerated.
Serve as part of your tapas selection, fabulous flavour
and suitable for any tapas party!
12 large hard-boiled eggs, peeled
1 small garlic clove, peeled and crushed
2 tablespoons capers, drained and chopped
Juice of 1 lemon and 1 tsp of the zest
4 tablespoons mayonnaise
1 teaspoon freshly ground black pepper
3 tablespoons fresh parsley, finely chopped
Salt to season
the rounded ends off the peeled hard boiled eggs and scoop
out the yolks into a bowl. In order to serve the eggs
on a platter, trim a small piece of egg off the pointed
ends so they will stand upright.
the egg yolks up a little bit using a fork along with
the whites you have trimmed.
the crushed garlic to the egg mix and add the chopped
capers, 1 tsp of lemon zest, the juice of the lemon, mayonnaise,
pepper, and half of the parsley. Mash until smooth.
the seasonings, and adjust if necessary.
the hollowed out egg whites with your mixture, overstuffing
them a little and garnish with the remaining parsley.
You can also sprinkle with a dusting of smoked paprika.
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