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Watercress Stuffed Deviled Eggs

Posted by Solitary Dancer on November 7, 2008

Got this from a friend in email.  She says she’s made these a few times and loves them.  She found the recipe is a box of recipes she had saved many years ago. So, I don’t know the source.

Watercress Stuffed Deviled Eggs


    * 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 pimento, sliced ripe olives or pimento-stuffed sliced ripe olives (to garnish)


   1.Beat butter in a food processor until light and creamy.

   2.Cut the eggs in half; set whites aside.

   3.Add the yolks,shallots and lemon juice to butter and blend well.

   4.Add the watercress and ground red pepper.

   5.Season with herb salt to taste.

   6.Blend until watercress is just incorporated; do not over mix.

   7.Spoon the mixture into a pastry bag fitted with a star tip and pipe it into the reserved egg whites or carefully mound the mixture into the whites using a small spatula or spoon.

   8.Garnish with your garnish of choice.


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