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Emerald Eggs

March 7, 2014

A brilliant Irish-inspired take on the all-time party favorite deviled eggs, these Emerald Eggs make a great starter/appetizer. Serves 4. You’ll need: 6 eggs 4-6 slices baked ham, thinly sliced 1 cup watercress leaves, chopped ¼ cup mayonnaise 2 tbsp scallions, chopped 2 tbsp tarragon, chopped Salt and pepper Here’s how to: Hard-boil the eggs. Once cooled, peel, cut in half and scoop out the yolk. Place yolk, mayonnaise, watercress, scallions and tarragon in food processor. Pulse until you have the desired texture (smooth and creamy or chunky, both work well). Add salt and pepper to taste. Fold/roll ham strips and place in the hollowed-out eggs. Gently press in ham and spoon in desired amount of yolk mixture. You could also pipe the yolk filling in. Tastes great served immediately. Alternatively, you can chill for an hour before serving. Recipe courtesy of Food Network.

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