Lemon Tarragon Stuffed Eggs

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

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.

Comments:
- I did add about a teaspoon of garlic powder, half teaspoon of seasoning salt and used honey dijon mustard. I did this using 12 eggs.
- Although I increased this recipe by 1 1/2, and did Not increase the amount of minced shallot, the shallot was still was overpowering and left a bitter aftertaste. Add a Tiny amount of minced shallot or subsitute minced onion.
- I used a little onion instead of a shallot and would suggest mincing it very finely. The tarragon was a nice mix with the egg.
- I added just a touch more lemon juice. These eggs have a wonderful "bright" flavor.

Gourmet. April 1995. Found at Epicurious [archive.org]