Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

Preparation:

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.

Nutritional Information:

306 Calories (kcal); 35g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 14mg Cholesterol; 267mg Sodium