| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | April 1995 | 1 | servings | |
INGREDIENTS
| 6 | Hard-cooked large eggs | |
| 3 | tb | Sour cream |
| 1 | ts | Dijon mustard |
| 1/2 | ts | White-wine vinegar |
| 1/2 | c | Packed watercress sprigs; chopped fine |
| 3 | tb | Minced radish; (about 3 large) |
| 3 | tb | Minced celery; (about 1 rib) |
| Garnish: finely chopped radish |
INSTRUCTIONS
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. Just before serving, garnish eggs. Makes 12 stuffed eggs. Gourmet April 1995 Converted by MC_Buster. Per serving: 96 Calories (kcal); 9g Total Fat; (84% calories from fat); 2g Protein; 2g Carbohydrate; 19mg Cholesterol; 86mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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