Emerald deviled eggs
Votes: 1
Time: 20 min.
Complexity: easily
Quantity: 12 canapés
Complexity: easily
Quantity: 12 canapés
Decorate your holiday table with vibrant emerald deviled eggs. The filling is made from egg yolks whisked with watercress, green onions, and tarragon, giving it a vibrant color and zesty flavor. Spoon it into the empty egg halves, lining the wells with thin slices of ham. The flavor combination is amazing!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 eggs
- 1 cup watercress
- 1/4 cup mayonnaise
- 4 slices of ham
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Recipes with similar ingredients: eggs, watercress, green onions, tarragon, ham
Cooking the dish according to the recipe:
- Hard-boil 6 eggs, then peel and halve. Place the yolks in a food processor and puree with 1 cup of watercress leaves, 1/4 cup of mayonnaise, 2 tablespoons each of chopped green onions and tarragon, and a pinch of salt and black pepper.
- Cut 4 slices of ham into thin strips, stack them, and place them in empty egg whites. Top with the yolk filling.
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