Lemon Tarragon Stuffed Eggs Recipe

Lemon Tarragon Stuffed Eggs Recipe

  • 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
  1. 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.
  2. Just before serving, garnish eggs.
Recipe of the Day|