| Cuisine: American | Type: Side Dish | Serves: |
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Source:
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The Best of Gourmet 1987 Edition |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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6 hard-boiled eggs 1/4 cup mayonnaise 1 tbs Dijon-style mustard 1 tsp tarragon vinegar 1 1/2 tsp minced fresh tarragon leaves 1 1/2 tsp minced red onion extra tarragon sprigs for garnish |
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Instructions:
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Halve the eggs lengthwise, remove the yolks, and force them through a sieve into a bowl. Add the mayonnaise, the mustard, the vinegar, and salt and pepper to taste, stir the mixture until it is smooth, and transfer it to a pastry bag fitted with a 1/4 inch star tip. Sprinkle 1/8 teaspoon of the minced tarragon into the cavity of each egg half; pipe the yolk mixture into the halves, mounding it, and garnish each with some onion and a tarragon spring. Makes 12 stuffed eggs. |
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Related recipes:
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None |
2001-03-10