Watercress Stuffed Deviled Eggs

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup unsalted butter (1/2 stick)
• 6 hard-boiled eggs
• 2 1/2 teaspoons finely chopped shallots
• 1 1/2 teaspoons fresh lemon juice
• 1 cup chopped watercress, rinsed and patted dry
• generous pinch ground red pepper
• herbs or vegetable salt
• thinly sliced pimentos, sliced ripe olives or pimento-stuffed sliced ripe olives (to garnish)

Recipe

• 1 beat butter in processor until light and creamy.
• 2 cut eggs in half; set whites aside.
• 3 add yolks,shallots and lemon juice to butter and blend well.
• 4 add watercress and ground red pepper.
• 5 season with herb salt to taste.
• 6 blend until watercress is just incorporated; do not overmix.
• 7 spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites or carefully mound mixture into whites using a small spatula or spoon.
• 8 garnish with your garnish of choice.