Watercress Stuffed Eggs
- 6 hard-cooked extra-large eggs
- 2/3 cup finely minced tender young watercress leaves
- 3 medium scallions, trimmed and finely chopped (include some green tops)
- 3 tablespoons mayonnaise (use “light,” if you like)
- 1 tablespoon minced parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ÂĽ teaspoon salt, or to taste
- ÂĽ teaspoon black pepper, or to taste
- 1/8 teaspoon hot red pepper sauce, or to taste
Instructions:
These colorful hors d’oeuvre often show up on southern tea tables and buffets.
- Peel the eggs, halve lengthwise, then “pop” the yolks into a small bowl and mash well with a fork. Add all remaining ingredients and beat with a fork until blended. Taste for salt, black pepper, and hot pepper sauce and adjust as needed.
- Stuff the egg whites with the watercress mixture, mounding it up nicely. Cover the eggs loosely with plastic food wrap and chill for several hours.
- When ready to serve, arrange the stuffed eggs on a colorful round platter.