Watercress & Roquefort Eggs
Peppery watercress and tangy Roquefort are a sophisticated addition to deviled eggs.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tips: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
1/2 lean meat