Emerald Eggs

(from largomason’s recipe box)

Ingredients

  • 6 eggs
  • 1 cup watercress leaves
  • 1/4 cup mayonnaise
  • 2 tablespoons scallions
  • 2 tablespoons tarragon
  • 4 slices ham

Directions

  1. Hard-boil 6 eggs, then peel and slice in half. Scoop the yolks into a food processor and puree with 1 cup watercress leaves, 1/4 cup mayonnaise, 2 tablespoons each chopped scallions and tarragon, and salt and pepper. Cut 4 slices ham into thin strips; fold and place in the hollowed-out egg whites. Fill with the yolk mixture.

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