Eggs Stuffed with Radish and Watercress

Appetizers | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

To present the eggs more elegantly on the plate, you can trim the rounded bottoms.

Ingredients

Chicken Egg - 6 pieces
Sour Cream - 1.8 oz
Dijon Mustard - 1 tablespoon
Cress salad - 1.8 oz
Dill - 0.4 oz
Radish - 5.3 oz
Salt - to taste
Cayenne Pepper - to taste

Step by Step guide

Step 1

Boil the eggs hard-boiled — usually, this takes about ten minutes after the water reaches a boil. Once cooked, cool the eggs, peel them, and cut them in half. Remove the yolks from each half and mash them in a bowl with a fork until smooth.

Step 2

Finely chop the watercress, radishes, and dill, then mix them in a bowl with the egg yolks, sour cream, Dijon mustard, a pinch of salt, and cayenne pepper.

Step 3

Stuff the egg white halves with the prepared mixture. To highlight the radish flavor, you can serve the eggs alongside thinly sliced radishes mixed with sour cream.