A tasty alternative
to deviled eggs...
6 hard-boiled 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
Cut a 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.
Garnish with fresh tarragon sprigs.
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