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Categories:Viewed: 82 - Published at: 9 years ago
Ingredients
- 14 cup unsalted butter (1/2 stick)
- 6 hard-boiled eggs
- 2 12 teaspoons finely chopped shallots
- 1 12 teaspoons fresh lemon juice
- 1 cup chopped watercress, rinsed and patted dry
- generous pinch ground red pepper
- herbs or vegetable salt
- thinly sliced pimentos, sliced ripe olives or pimento-stuffed sliced ripe olives (to garnish)
Method
- Beat butter in processor until light and creamy.
- Cut eggs in half; set whites aside.
- Add yolks,shallots and lemon juice to butter and blend well.
- Add watercress and ground red pepper.
- Season with herb salt to taste.
- Blend until watercress is just incorporated; do not overmix.
- Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites or carefully mound mixture into whites using a small spatula or spoon.
- Garnish with your garnish of choice.
