Lemon tarragon stuffed eggs

1 servings

Ingredients

Quantity Ingredient
6 Hard-cooked large eggs
3 tablespoons Mayonnaise
1 large Shallot; minced
½ teaspoon Dijon mustard
¼ teaspoon Freshly grated lemon zest
¾ 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.

Makes 12 Stuffed Eggs.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 306 Calories (kcal); 35g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 14mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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