| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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