Watercress and Radish Stuffed Eggs Recipe

Watercress and Radish Stuffed Eggs Recipe

  • 6 hard-cooked large eggs
  • 3 tablespoons sour cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white-wine vinegar
  • 1/2 cup packed watercress sprigs, chopped fine
  • 3 tablespoons minced radish (about 3 large)
  • 3 tablespoons minced celery (about 1 rib)
  • Garnish: finely chopped radish
  1. 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.
  2. Just before serving, garnish eggs.
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