Total Calories: 265
1 Place the eggs in a small saucepan with cold water to cover. Bring the water to a simmer. Cook for 12 minutes. Let the eggs cool under cold running water. Drain and peel. Chop the eggs and place them in a bowl.
2 In a food processor or by hand, very finely chop together the parsley, capers, and garlic. Transfer them to the bowl with the eggs. 3 Stir in lemon zest. With a whisk, beat in the oil, lemon juice, and salt and pepper to taste. Scrape into a sauce boat. Cover and chill 1 hour or overnight.
3 Remove the sauce from the refrigerator at least 1/2 hour before serving. Stir well and taste for seasoning.
VARIATION: Stir in 1 tablespoon chopped fresh chives.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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