Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Deviled Egg Recipes >> Deviled Eggs 22

Print this Recipe    Deviled Eggs 22

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.