Lemon Tarragon Devil Eggs

  • 6 large hard-boiled eggs
  • 3 Tbsp mayonnaise
  • 1 large shallot, minced
  • 1/2 tsp Dijon mustard
  • 1/4 tsp freshly grated lemon zest
  • 3/4 tsp fresh lemon juice
  • 2 tsp fresh tarragon leave, minced
  • Fresh tarragon sprigs
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Place eggs in a saucepan, cover with cold water and bring to a rolling boil over medium-high heat. Immediately turn off the heat. Cover and let stand for 15 minutes.

The secret to perfect deviled eggs is in the cooking. Do not boil eggs or cook to long. Remove shell. Cut a paper-thin slice off both ends of eggs so eggs can sit on end. Halve eggs crosswise. Place egg yolks in a bowl and mash with a fork. Stir in mayonnaise, shallot, mustard, lemon zest, lemon juice, and tarragon. Pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. Cover and chill. The stuffed eggs may be made 6 hours ahead. Just before serving, garnish eggs.

Submitted by: Recipe Group Member
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