Name: Tuscan Lemon Deviled Eggs
Ingredients: 6 hard-cooked eggs, peeled; 1/4 teaspoon grated lemon rind; 3 tablespoon olive oil; 1 tablespoon fresh lemon juice; Salt; Freshly ground pepper; Dash of cayenne pepper; 18 capers, drained; 18 fish eggs (Salmon roe caviar)

Tuscan Lemon Deviled Eggs

Tuscan lemon deviled eggs are the perfect way to dress up a classic deviled egg and make it worthy of any cocktail party. This unique recipe uses olive oil instead of mayonnaise for a lighter appetizer that is packed with delicious flavor.

Notes

Like this recipe? Then you'll love our collection of 10 Easy Deviled Eggs Recipes!

Ingredients

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
18 capers, drained
18 fish eggs (Salmon roe caviar)

Instructions

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 either 3 capers or 3 fish eggs.
Cover with a plate and chill before serving.