St. Patrick's Day Emerald Eggs

photo by CabinKat

- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
12 Halves
- Serves:
- 6
ingredients
- 6 hard-boiled eggs
- 1 cup watercress, chopped
- 1⁄4 cup mayonnaise
- 2 tablespoons scallions, chopped
- 2 tablespoons tarragon, chopped
- salt & pepper
- 4 -6 slices baked ham, thin sliced
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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RECIPE SUBMITTED BY
CabinKat
United States
My Mom didn't like more than one cook (herself) in the kitchen at any given time, so I taught myself to cook after I lived on my own. I never liked the same old stuff so I had started to experiment with recipes. I found loads of recipes to play with throughout the years, even before the internet (grin). 15 years ago I met a man who loves to cook as much as me. We have been having loads of fun with the recipes that we find. We only post what we find a delight to make and eat.