Deviled Eggs With Watercress
These deviled eggs are a delightful fusion of creamy textures and refreshing flavors. With a bright hint of lemon zest and the subtle bite of green onion, each bite is a burst of freshness. The watercress adds a unique twist, offering a peppery note to the velvety yolk mixture. Perfect for any gathering, these deviled eggs will surely be a hit with your guests.
— Constant Cookbook
Ingredients
- 6 eggs
- 1 large bunch watercress
- 1 green onion, white and pale green parts minced
- 1 tsp. finely grated lemon zest
- 3 Tbs. mayonnaise
- Sea salt, to taste
Instructions
- Place the eggs in a single layer in a saucepan. Add cold water to cover the eggs by at least 1 inch, place over medium heat and bring to a boil. When the water is at a full boil, immediately remove the pan from the heat, cover and let stand for 15 minutes.
- Uncover the pan and place under cold running water until the eggs are cool. Drain the eggs, peel and cut in half lengthwise. Using the tip of a spoon, carefully dislodge the yolks, allowing them to fall into a bowl. Set the whites aside, hollow side up. Mash the yolks with a fork until very smooth.
- Discard the tough stems from the watercress and mince enough of the leaves to measure 1⁄4 cup. Add the minced watercress, green onion, lemon zest and mayonnaise to the yolks and mix well with a fork. The mixture should have a smooth, creamy consistency. Season with salt.
- Arrange the egg whites on a serving platter. Using a small spoon, divide the egg yolk mixture among the egg whites, mounding the mixture slightly in the centers. Serve right away. Makes 12 deviled eggs; serves 4 to 6.
- Adapted from Williams-Sonoma <i>New Flavors for Appetizers,</i> by Amy Sherman (Oxmoor House, 2008).
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