Recipe: Watercress-Horseradish Deviled Eggs

Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.

Ingredients

• 8 large eggs
• 1/3 cup mayonnaise 
• 1 tablespoon Dijon mustard
• 1 teaspoon white-wine vinegar
• 3/4 cup finely chopped watercress, plus leaves for garnish
• 2 teaspoons drained prepared horseradish

Directions
1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and horseradish into yolk mixture.
3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with watercress leaves. Serve immediately, or chill up to 2 hours.

COOK'S NOTES
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.

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