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Leftovers-Eggs: Lemon Tarragon Stuffed Eggs

Source of Recipe

hungrymonster.com


List of Ingredients

6 hard-cooked large eggs
3 Tablespoons mayonnaise
1 Large shallot -- minced
1/2 Teaspoon Dijon mustard
1/4 Teaspoon freshly grated lemon zest
3/4 Teaspoon fresh lemon juice
2 Teaspoons minced fresh tarragon leaves
Garnish: Fresh tarragon sprigs


Recipe

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered. Just before serving, garnish eggs.