Free Recipe Lemon Tarragon Stuffed Eggs
Recipe Type: Free Recipes
Recipe Preparation: chill
Cooking Ingredients for Lemon Tarragon Stuffed Eggs Recipe
6 Hard-cooked large eggs
3 tb Mayonnaise
1 lg Shallot; minced
1/2 ts Dijon mustard
1/4 ts Freshly grated lemon zest
3/4 ts Fresh lemon juice
2 ts Minced fresh tarragon leaves
Garnish: Fresh tarragon
-sprigs
Lemon Tarragon Stuffed Eggs Preparation
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. Makes 12 Stuffed Eggs. Gourmet April 1995 Converted by MC_Buster. Per serving: 306 Calories (kcal); 35g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 14mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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