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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 iliketocookandeat
Colorado Springs
on March 18, 2012
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Made these for a St Patty's party and everyone loved it! I doubled the recipe but I think I put in a tad too much tarragon and/or watercress...there was a bite. Instead of boring ham, I put a nice piece of Italian salami in the egg and piped the filling into the egg. They were devoured and everyone said they were great plus was asked for the recipe. This was a fun delicious recipe for a standard favorite.
By bee913
on March 12, 2012
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Love these guys! I did ad the directions several times and realized there is a comma so as it reads 2 TBS of tarragon and scallions, comma, and S&P (meaning to your liking. These little guys are awesome finger foods and will def be making them again.
Side note- the piping idea from Ellen is awesome. It makes them look super professional and neat.
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.
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