Lemon Tarragon Stuffed Eggs

Course : Appetizers
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


6 large hard-cooked 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
---Garnish: Fresh tarragon sprigs

Preparation / 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.


Nutritional Information:

306 Calories (kcal); 35g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 14mg Cholesterol; 267mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Appetizers Recipes