Lemon Tarragon Stuffed Eggs |
Course : Appetizers
Serves: 1 |
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Ingredients:
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 |
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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.
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Nutritional Information:
306 Calories (kcal); 35g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 14mg Cholesterol; 267mg Sodium |
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