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Hard-boil 6 eggs, then peel and slice in half. Scoop the yolks into a food processor and puree with 1 cup watercress leaves, 1/4 cup mayonnaise, 2 tablespoons each chopped scallions and tarragon, and salt and pepper. Cut 4 slices ham into thin strips; fold and place in the hollowed-out egg whites. Fill with the yolk mixture.
Photograph by Stephanie Foley
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By judymcmahon
on March 20, 2011
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While I believe these will be delicious, my 12 year old daughter was making this as her contribution to our St. Patrick's Day dinner. She read the recipe as it was written and added 2 TBSP EACH of scallions, tarragon and salt and pepper.......We have been trying to correct the salt, even including sour cream and boiling potatoes in hopes of keeping it thick enough and not adding any additional salt. Looks like a great recipe, but the directions were very lacking for the most basic of cooks.
By ellen.liming_11...
St Paul, MN
on March 17, 2011
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I made these for an office pot luck-the-irish for St Patrick's Day and they were a huge hit. I doubled the recipe and eyeballed the measurements and it turned out great. To transport, I brought the white parts in tuperware, sliced ham in a ziplock and the filling in a separate ziplock. To assemble, I just cut the corner off the bag of filling, stuck a piece of ham in each egg "bowl" and piped the filling in. The whole thing was so easy and delicious. Unique recipe with great presentation appeal!
By Alphacook
Down South
on March 04, 2010
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I made these in honor of our beloved Dr. Seuss' birthday on March 2nd (Green Eggs and Ham. The flavors blended very nicely but the amount of mayo made them a bit too moist for my taste. Will cut back next time. I like the change from the same old same old deviled egg recipes. Will making them again using Easter egg leftovers.
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