Title: Watercress And Radish Stuffed Eggs
Categories: April 1995
Yield: 1 servings

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

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.