6 large hardboiled eggs
3 tablespoons mayonnaise
1/2 teaspoon finely minced shallot
1/2 teaspoon Dijon mustard
1/4 teaspoon lemon zest
3/4 teaspoon lemon juice
2 teaspoons minced fresh tarragon
salt & pepper
Slice
eggs in half lengthwise. Remove yolks and press through a sieve or
mash with a fork. Stir in remaining ingredients and salt and pepper to
taste. Spoon or pipe filling into egg halves. Cover and refrigerate
until served.
