Lemon Tarragon Stuffed Eggs
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
60
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise
2
Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste
3
Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it
4
The stuffed eggs may be made 6 hours ahead and chilled
5
Covered
6
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise
7
Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste
8
Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it
9
The stuffed eggs may be made 6 hours ahead and chilled
10
Covered
11
Just before serving, garnish eggs
12
Just before serving, garnish eggs