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Epicurious
Gourmet

Lemon Tarragon Stuffed Eggs

3.9

(8)

Recipe information

  • Yield

    Makes 12 Stuffed Eggs

Ingredients

6 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

  1. Step 1

    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.

  2. Step 2

    Just before serving, garnish eggs.

TagsAmericanLemonCitrusFruitTarragonHerbs & SpicesStarterSideSnackLunchDinnerBrunchVegetarianDairy FreeNut FreeEasyNo-CookGourmet
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