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

1. Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.
2. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste.
3. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it.
4. The stuffed eggs may be made 6 hours ahead and chilled.
5. Covered.
6. Just before serving, garnish eggs.

eggs, mayonnaise, shallot, mustard, freshly grated lemon zest, lemon juice, tarragon, tarragon sprigs

Taken from www.epicurious.com/recipes/food/views/lemon-tarragon-stuffed-eggs-10206 (may not work)