Ingredients

• 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

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Instructions

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.
2. Just before serving, garnish eggs.