Ingredients

Makes 12 Stuffed Eggs

　　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

　　

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.

　　

Step 2

Just before serving, garnish eggs.