• 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)


  • 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.