Avga Gemista or Greek Stuffed Eggs

Avga Gemista or Greek Stuffed Eggs

From the Woman's Day Encyclopedia of Cooking.

12 hard-boiled eggs, shelled
1/2 cup minced cooked beet
4 teaspoons minced capers
3 tablespoons snipped fresh parsley
2 tablespoons lemon juice
1/4 cup mayonnaise
salt and pepper
1 whole capers

Cut the eggs into halves crosswise. Remove the yolks.

Cut a thin slice from the bottom of each egg-white so it can stand upright.

Add next 7 ingredients to the yolks. Beat smooth.

Spoon into the egg-white shells, forming a small mound on each.

Decorate each with a caper.

- I substituted fresh dill for the parsley as I wanted a more assertive herb (and dill works very well with all the other ingredients). BTW, the caper at the end is not just decorative, it provides a great burst of pungent saltiness.

By Sharon123. Adapated from: Food.com [archive.org]
recipe picture
Julie B's Hive