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    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.

 

 

 

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