Watercress Stuffed Deviled Eggs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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If you like the peppery tasre of watercress as much as I do, you'll like this recipe! It elevates ordinary deviled eggs to a whole new level! Originally from a New Naturals section in a 1981 September Bon Appetit magazine. You may want to substitute mayonnaise or light mayonnaise for the butter. Ingredients:
1/4 cup unsalted butter (1/2 stick) |
6 hard-boiled eggs |
2 1/2 teaspoons finely chopped shallots |
1 1/2 teaspoons fresh lemon juice |
1 cup chopped watercress, rinsed and patted dry |
generous pinch ground red pepper |
herbs or vegetable salt |
thinly sliced pimentos, sliced ripe olives or pimento-stuffed sliced ripe olives (to garnish) |
Directions:
1. Beat butter in processor until light and creamy.
2. Cut eggs in half; set whites aside.
3. Add yolks,shallots and lemon juice to butter and blend well.
4. Add watercress and ground red pepper.
5. Season with herb salt to taste.
6. Blend until watercress is just incorporated; do not overmix.
7. Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites or carefully mound mixture into whites using a small spatula or spoon.
8. Garnish with your garnish of choice.
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