Best Watercress And Radish Stuffed Eggs Recipes

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EGG AND WATERCRESS SANDWICHES



Egg and Watercress Sandwiches image

Made with toasted brioche and sliced eggs, these are a hearty take on delicate tea sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 8

Number Of Ingredients 5

8 large eggs
16 slices brioche, toasted
1/2 cup Martha's Lemony Mayonnaise or best-quality store-bought mayonnaise
2 cups watercress, trimmed
Coarse salt and freshly ground pepper

Steps:

  • Cover eggs with water in a saucepan by 1 inch. Bring to a boil. Remove from heat. Let stand, covered, for 13 minutes.
  • Drain, and run under cold water. Peel, and slice into rounds.
  • Spread brioche slices generously with mayonnaise. Top each of 8 slices with 1 sliced egg and 1/4 cup watercress. Season with salt and pepper. Sandwich with remaining brioche.

BEST DEVILED EGGS



Best Deviled Eggs image

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 12

1/2 cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
12 hard-boiled large eggs
Minced fresh parsley and additional paprika

Steps:

  • In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

SAUTEED RADISHES AND WATERCRESS



Sauteed Radishes and Watercress image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 bunches radishes, quartered, leaving a bit of the greens on top for decoration
2 1/2 tablespoons unsalted butter
1 teaspoon salt (preferably sea salt)
2 garlic cloves, minced
4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups)

Steps:

  • Trim radishes and cut lengthwise into 1/2-inch wedges.
  • Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
  • Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.

WATERCRESS AND RADISH STUFFED EGGS



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.

HORSERADISH DEVILED EGGS



Horseradish Deviled Eggs image

People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. -Ruth Roth, Linville, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
1/4 cup mayonnaise
1 to 2 tablespoons prepared horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
Dash paprika

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 169mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

CHIVE BLINI WITH CREME FRAICHE, QUAIL EGGS, AND TARRAGON



Chive Blini with Creme Fraiche, Quail Eggs, and Tarragon image

Bite-size blini are topped with chives, a dollop of rich creme fraiche, diminutive quail eggs, and brilliant trout roe for a tasty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 dozen

Number Of Ingredients 9

3 bunches fresh tarragon
Coarse salt
6 scallions, cut into 1/2-inch pieces
2 teaspoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup creme fraiche
2 dozen quail eggs
Chive Blini
2 ounces trout or salmon roe

Steps:

  • Prepare an ice-water bath; set aside. Coarsely chop enough tarragon leaves to make 6 tablespoons, and set chopped leaves aside. Reserve remaining sprigs for garnish. Bring a small saucepan of water to a boil; add 1 teaspoon salt. Add scallions, and cook until bright green and just tender, about 1 1/2 minutes. Add tarragon leaves, and cook until bright green, about 20 seconds; immediately transfer scallions and tarragon to the ice-water bath. Let cool completely.
  • Drain scallions and tarragon, then squeeze dry in a clean kitchen towel. Coarsely chop, then transfer to a food processor; pulse until finely chopped. Add mustard. With machine running, add oil in a slow, steady stream; process until smooth and thickened, about 1 minute. Transfer to a small bowl; stir in creme fraiche. Cover, and refrigerate until ready to serve (up to 2 days).
  • Prepare an ice-water bath; set aside. Place a dozen eggs in a saucepan large enough to hold them in a single layer; cover with cold water by 2 inches. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Using a slotted spoon, transfer eggs to the ice-water bath, and let cool. Meanwhile, repeat with remaining eggs. Peel eggs, dipping them in cold water if needed to remove shell pieces. (Peeled eggs can be refrigerated in an airtight container overnight.)
  • Pick 4 dozen small leaf clusters from remaining tarragon sprigs; set aside. Halve eggs lengthwise. Arrange blini on a platter. Spoon 1/2 teaspoon sauce in center of blini. Top each with half an egg, 1/4 teaspoon roe, and a tarragon cluster.

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