Deviled Eggs with Watercress
Bright herbal nuances characterize this modern take on an old-fashioned favorite. Organic eggs that reveal buttery orange yolks when cooked yield a particularly handsome filling, with the cool, refreshing tang of watercress and tart lemon zest cutting their natural richness.
- 6 eggs
- 1 large bunch watercress
- 1 green onion, white and pale green parts minced
- 1 tsp. finely grated lemon zest
- 3 Tbs. mayonnaise
- Sea salt, to taste
Place the eggs in a single layer in a saucepan. Add cold water to cover the eggs by at least 1 inch, place over medium heat and bring to a boil. When the water is at a full boil, immediately remove the pan from the heat, cover and let stand for 15 minutes.
Uncover the pan and place under cold running water until the eggs are cool. Drain the eggs, peel and cut in half lengthwise. Using the tip of a spoon, carefully dislodge the yolks, allowing them to fall into a bowl. Set the whites aside, hollow side up. Mash the yolks with a fork until very smooth.
Discard the tough stems from the watercress and mince enough of the leaves to measure 1⁄4 cup. Add the minced watercress, green onion, lemon zest and mayonnaise to the yolks and mix well with a fork. The mixture should have a smooth, creamy consistency. Season with salt.
Arrange the egg whites on a serving platter. Using a small spoon, divide the egg yolk mixture among the egg whites, mounding the mixture slightly in the centers. Serve right away. Makes 12 deviled eggs; serves 4 to 6.
Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).