Recipe - Stuffed Lemon Eggs

One fourth teaspoon Finely minced lemon rind
1 tablespoon Lemon juice
3 tablespoon Plain yogurt
One half teaspoon Salt
6 Eggs, hard cooked
Tabasco
6 Capers, for garnish

Contributed to the echo by: Janice Norman Originally from: Nikki & David
Goldbeck's "American Wholefoods Cuisine." "Stuffed Lemon Eggs" hardboil 6
eggs, and remove the yolks. Mash with: a dash of hot pepper sauce like
Tabasco.

Whip it up real good, and stuff it back into the eggs. Then put a single
caper on top of each one.