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Monday, August 7, 2017

Emerald Eggs

Total Time:20 min
Prep:10 min
Cook:10 min
Yield:4 servings

Hard-boil 6 eggs, then peel and slice in half. Scoop the yolks into a food processor and puree with 1 cup watercress leaves, 1/4 cup mayonnaise, 2 tablespoons each chopped scallions and tarragon, and salt and pepper. Cut 4 slices ham into thin strips; fold and place in the hollowed-out egg whites. Fill with the yolk mixture.

Photograph by Stephanie Foley
Recipe courtesy of Food Network Magazine

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