Recipe information
Yield
Makes 12 stuffed eggs
Ingredients
6 hard-cooked large eggs
3 tablespoons sour cream
1 teaspoon Dijon mustard
1/2 teaspoon white-wine vinegar
1/2 cup packed watercress sprigs, chopped fine
3 tablespoons minced radish (about 3 large)
3 tablespoons minced celery (about 1 rib)
Garnish: finely chopped radish
Preparation
Step 1
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
Step 2
Just before serving, garnish eggs.
