Categories: Cheese/eggs 
      Yield: 4 servings 
  
    1/4 ts Finely minced lemon rind            6    Eggs, hard cooked 
      1 tb Lemon juice                              Tabasco 
      3 tb Plain yogurt                        6    Capers, for garnish 
    1/2 ts Salt                            
  
  Contributed to the echo by: Janice Norman Originally from: Nikki & David 
  Goldbeck's "American Wholefoods Cuisine." "Stuffed Lemon Eggs" hard-boil 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.