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Lemon Tarragon Stuffed Eggs
Makes 12 stuffed eggs Ingredients: 6 hard-cooked large eggs 3 tablespoons mayonnaise 1 large shallot, minced ½ teaspoon Dijon mustard ¼ teaspoon lemon zest 1 teaspoon lemon juice 2 teaspoons minced fresh tarragon leaves Garnish, more fresh tarragon leaves
Method:
Cut a paper-thin slice off both ends of eggs and halve eggs cross wise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in the 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. Just before serving, garnish each egg half with a few tarragon leaves. The stuffed eggs may be made 6 hours ahead and chilled; covered.
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