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.

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

1. Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth.
2. Blend in lemon rind, olive oil, lemon juice, salt and pepper to taste, and Tabasco.
3. Fill eggs with the mixture and top each with either 3 capers or 3 fish eggs.
4. Cover with a plate and chill before serving.