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    You are in: Home / Greek / Lemon Caper Stuffed Eggs Recipe
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    Lemon Caper Stuffed Eggs

    Average Rating:

    4 Total Reviews

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    • on April 27, 2011

      My sister made these for our Easter Brunch and they are great. I love capers and lemon so knew this would be great. I did add some chopped peppercini and sprinkled with paparika when finsihed and they looked great and tasted better. Differant from the usual deviled eggs.

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    • on April 06, 2011

      Really tangy and quite delicious over a bed of baby arugula today. (I mashed the ingredients, stirring the capers in last.) Added minced onion in not just the juice. Skipped the hot sauce but will try it next time. On no, forgot the lemon zest! Reviewed for Veg Tag/April.

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    • on November 01, 2010

      Oh my !!! These are so Yummy !!! Oh how I love deviled eggs and then put capers in them and I am in heaven. I did cut the recipe in half though. The flavors of these eggs were out of this world. I used a fresh lemon plucked off our tree and it was fantastic. Didn't feel the need for any salt because of those wonderful capers. I did cut the eggs lengthwise instead only because I prefer cutting them that way. Your recipes are delicious Sharon. Thanks for sharing your recipe Sharon. Made in honor of Sharon's DH.

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    • on November 18, 2009

      I made these for a company party and everyone raved about them! I added more lemon juice than the recipe calls for and put in quite a bit of hot sauce. I also chopped the onion and put the pieces in the mix, rather than the juice of the onion.

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    Nutritional Facts for Lemon Caper Stuffed Eggs

    Serving Size: 1 (62 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 95.3
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 1.8 g
    Cholesterol 187.4 mg
    Sodium 131.3 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.2 g
    Sugars 1.0 g
    Protein 6.4 g

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