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Stuffed Eggs with Capers RECIPE

This recipe for Stuffed Eggs with Capers has been reproduced courtesy of Orce Serrano Hams & Ceramics -

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Stuffed Eggs with Capers

We 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
Smoked paprika


  • Cut 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.

  • Mash the egg yolks up a little bit using a fork along with the whites you have trimmed.

  • Add 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.

  • Check the seasonings, and adjust if necessary.

  • Fill 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.

Serves 12

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