lemon-tarragon-stuffed-eggs-10206.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Egg",
        "No-Cook",
        "Quick & Easy",
        "Mayonnaise",
        "Chill",
        "Tarragon",
        "Gourmet"
    ],
    "title": "Lemon Tarragon Stuffed Eggs",
    "url": "http://www.epicurious.com/recipes/food/views/lemon-tarragon-stuffed-eggs-10206"
}