Ingredients
-
12 large hard-boiled eggs, peeled
-
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
-
1 small garlic clove
Instructions
- 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.
- 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.
- Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy!