St. Patrick's Day Emerald Eggs

READY IN: 30mins
SERVES: 6
YIELD: 12 Halves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Once eggs are hard-boiled, cooled and pealed, cut in half & place yolk only in food processor. Add mayonnaise (you can use Miracle Whip if you prefer a zangier taste), watercress, scallions, & tarragon. Process until smooth and creamy. If you prefer a bit of a chunky texture, pulse until desired texture. Salt and pepper to taste.
  • Roll and place ham in each egg. I suggest placing a tad of yolk mixture in egg first (just a tad) to hold down the ham. Gently press in ham and fill with desired amount of yolk mixture.
  • Can be served immediately or chill for 1-2 hours before serving.
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