Watercress & Roquefort Eggs

Watercress & Roquefort Eggs

Peppery watercress and tangy Roquefort are a sophisticated addition to deviled eggs.

From EatingWell: November/December 1993
Yield: 24 deviled eggs
Active Time: 20 minutes
Total Time: 20 minutes


  1. 12 hard-boiled eggs, (see Tip)
  2. 1/2 cup fresh breadcrumbs, (see Tip)
  3. 1/4 cup reduced-fat sour cream
  4. 2 tablespoons chopped fresh watercress, plus 24 sprigs for garnish
  5. 1 1/2 tablespoons crumbled Roquefort cheese
  6. 2 teaspoons lemon juice
  7. Salt & freshly ground pepper, to taste


  1. Halve eggs. Scoop out yolks, reserving 6 for another use. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, chopped watercress, Roquefort and lemon juice. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish each egg with a sprig of watercress. Arrange on a platter.

Tips & Notes


Nutrition Per Serving: 32 calories; 2 g fat (1 g sat, 1 g mono); 53 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 g fiber; 64 mg sodium; 38 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: 1/2 very lean meat