Lemon Tarragon Stuffed Eggs Recipe

Makes 12 Stuffed Eggs.

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

DIRECTIONS

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.

Tags: Eggs, Lemon, Stuffed, Tarragon