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Categories:Viewed: 33 - Published at: 8 years ago
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
Method
- 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.
