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Lemon Tarragon Stuffed Eggs  
Makes 12 stuffed eggs

6 hard-cooked large eggs
3 tablespoons mayonnaise
1 large shallot, minced
teaspoon Dijon mustard
teaspoon lemon zest
1 teaspoon lemon juice
2 teaspoons minced fresh tarragon leaves
Garnish, more fresh tarragon leaves
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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