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Watercress & Roquefort Eggs

http://www.eatingwell.com/recipes/watercress_roquefort_eggs.html

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

Ingredients

Preparation

  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.

Nutrition

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

Tips & Notes