LOCATION: Recipes >> Deviled Egg Recipes >> Deviled Eggs 22
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Deviled Eggs 22
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Lemon Tarragon Stuffed Eggs
6 large hard-boiled eggs
3 tablespoons mayonnaise
1 large shallot, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon lemon zest, freshly grated
3/4 teaspoon fresh lemon juice
2 teaspoons fresh tarragon, minced
fresh tarragon sprigs, for garnish
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.
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