Lemon Caper Stuffed Eggs

• 12 large hard-boiled eggs, peeled
• 1 small garlic clove
• 1/4 small onion
• 2 tablespoons capers, drained and chopped (if using salt packed capers, soak in a little milk and drain)
• 1 lemon, juice and zest of
• hot sauce
• 3 -4 tablespoons mayonnaise (just enough to bind)
• 1 teaspoon coarse black pepper
• 3 tablespoons fresh flat leaf parsley, finely chopped

1. Cut the rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard bouled egg whits upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
2. Break the egg yolks up a little bit using a fork. Grate the garlic into the egg yolks, then grate about 2 tbls. of onion juice into the bowl. add the capers, 1 tsp of lemon zest, the juice of the lemon, a few dashes of hot sauce, the mayonnaise, pepper, and half of the parsley. Mash until smooth and check seasonings, adjusting if necessary.
3. Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy!

eggs, garlic, onion, capers, lemon, hot sauce, mayonnaise, coarse black pepper, flat leaf parsley

Taken from www.food.com/recipe/lemon-caper-stuffed-eggs-396643 (may not work)