WATERCRESS AND RADISH STUFFED EGGS

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Watercress and Radish Stuffed Eggs image

Yield Makes 12 stuffed eggs

Number Of Ingredients 8

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

Steps:

  • 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.

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