Deviled Eggs On Watercress

Oxmoor House
6 to 8 servings


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4 hard-cooked eggs
2 tablespoons mayonnaise
1 tablespoon capers, drained
4 pitted ripe olives, chopped
2 teaspoons lemon juice
Dash of pepper
4 pitted ripe olives, halved
1 bunch of watercress


Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks, and combine with next 5 ingredients. Mix well. Stuff egg whites with yolk mixture. Garnish eggs with paprika and olive halves. Serve on a bed of fresh watercress.

Created date

February 2010