Watercress and Radish Stuffed Eggs Recipe

Makes 12 stuffed eggs.

INGREDIENTS

6 hard-cooked large eggs

3 tablespoons sour cream

1 teaspoon dijon mustard

1/2 teaspoon white-wine vinegar

1/2 cup packed watercress sprigs, chopped fine

3 tablespoons minced radish (about 3 large)

3 tablespoons minced celery (about 1 rib)

garnish: finely chopped radish

DIRECTIONS

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Just before serving, garnish eggs.

Tags: Eggs, Radish, Stuffed, Watercress