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

Source: EatingWell Magazine, November/December 1993




Ingredient Checklist


Instructions Checklist
  • 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.



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.

Nutrition Facts

31 calories; protein 2.8g; carbohydrates 0.9g; dietary fiber 0.1g; sugars 0.2g; fat 1.6g; saturated fat 0.7g; cholesterol 47.5mg; vitamin a iu 80.2IU; vitamin c 0.3mg; folate 7.9mcg; calcium 14.2mg; iron 0.2mg; magnesium 3.4mg; potassium 40.3mg; sodium 67.3mg.

1/2 lean meat