Title: Lemon Tarragon Stuffed Eggs
Categories: April 1995
Yield: 1 servings

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

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.