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Deviled Eggs On Watercress

Yield 6 to 8 servings


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

How to Make It

  1. 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.

Oxmoor House Homestyle Recipes