Watercress and Green Onion Deviled Eggs

Watercress and Green Onion Deviled Eggs

Serves 8
Put a spring twist on classic deviled eggs by adding some spring greens.
  • 8 large eggs
  • 1 teaspoon extra-virgin olive oil
  • 1 bunch watercress, stemmed, divided
  • 4 green onions, white and light green parts only, thinly sliced
  • 1/3 cup light mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • pinch cayenne pepper
You must be signed in to use shopping lists. Sign in or create account
Place eggs in a large saucepan and cover with cold water. Bring to a boil over high heat, cover pan, remove from heat, and let sit 13 minutes. Drain, tap eggs to crack shells all around, and let eggs sit 10 more minutes in very cold water. Peel and halve eggs.

Meanwhile, pick leaves from watercress until you have 1 cup of lightly packed leaves; set remaining watercress aside. Heat oil in a medium skillet over medium heat. Add watercress leaves and green onions. Cook, stirring, until very tender, 3 to 4 minutes. Set aside to let cool.

In a food processor, combine yolks, watercress and green onion mixture, mayonnaise, mustard, salt and cayenne. Pulse until very smooth, about 1 minute, stopping to scrape down sides of bowl once or twice. Spoon yolk mixture into egg halves, place on a platter and surround with a few of the reserved watercress sprigs.
Nutritional Info: 
Per Serving: 120 calories (80 from fat), 9g total fat, 1.5g saturated fat, 215mg cholesterol, 230mg sodium, 3g carbohydrates, 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion