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.