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Categories:Viewed: 74 - Published at: 7 years ago
Ingredients
- 1 dozen eggs
- 1/4 cup homemade Mayonnaise or Hellman's
- 1 tablespoon Creole mustard
- 1/2 teaspoon finely minced fresh tarragon
- 1 tablespoon butter, softened
- Salt and freshly milled pepper
- Pastry bag fitted with star tube
Method
- Place the eggs in a large pot of cold water.
- Bring to a boil and cook for 12 minutes.
- Set in the sink under cold running water.
- Crack the shells while the water is still cooling the eggs.
- When cool, remove the shells.
- Cut the eggs lengthwise in half.
- Remove the yolks to a separate bowl and discard 4 cooked whites.
- Mix the yolks with the remaining ingredients.
- When ready to serve, fill a pastry bag with the yolk mixture and pipe it into the egg whites.
- Set on a platter and serve.
