• 7 Ratings

Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

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  • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and horseradish into yolk mixture.

  • Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with watercress leaves. Serve immediately, or chill up to 2 hours.

Cook's Notes

Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.

Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0