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20 minute dinner recipes

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Watercress & Roquefort Eggs


From EatingWell:  November/December 1993

Peppery watercress and tangy Roquefort are a sophisticated addition to deviled eggs.

24 deviled eggs | Active Time: 20 minutes | Total Time: 20 minutes



  1. Halve eggs. Scoop out yolks, reserving 6 for another use. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, chopped watercress, Roquefort and lemon juice. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish each egg with a sprig of watercress. Arrange on a platter.


Per serving : 32 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 53 mg Cholesterol; 1 g Carbohydrates; 3 g Protein; 0 g Fiber; 64 mg Sodium; 38 mg Potassium

Exchanges: 1/2 very lean meat

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