Watercress and radish stuffed eggs

1 servings

Ingredients

Quantity Ingredient
6 Hard-cooked large eggs
3 tablespoons Sour cream
1 teaspoon Dijon mustard
½ teaspoon White-wine vinegar
½ cup Packed watercress sprigs; chopped fine
3 tablespoons Minced radish; (about 3 large)
3 tablespoons Minced celery; (about 1 rib)
Garnish: finely chopped radish

Directions

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.

Makes 12 stuffed eggs.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 96 Calories (kcal); 9g Total Fat; (84% calories from fat); 2g Protein; 2g Carbohydrate; 19mg Cholesterol; 86mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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