Deviled Eggs on Watercress Salad – Classic Stuffed Eggs with a Fresh Twist Recipe
Classic deviled eggs elevated with a fresh and peppery watercress salad and savory anchovy fillets, offering a delightful twist on a beloved appetizer perfect for gatherings or light meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Deviled Eggs
- 6 large eggs
- 3 tbsp mayonnaise
- 2 baby dill pickles, finely chopped
- 1 tsp dill pickle juice
- ½ tsp Dijon mustard
- Paprika, for garnish
Salad
- 50 g watercress
- 10-12 anchovy fillets in olive oil
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes to ensure hard boiling. Once done, transfer the eggs to an ice bath to cool and stop the cooking process.
- Prepare the Egg Filling: Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, finely chopped baby dill pickles, dill pickle juice, and Dijon mustard until smooth and creamy.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves evenly. Sprinkle the deviled eggs with paprika for a pop of color and subtle smoky flavor.
- Make the Watercress Salad: Rinse and dry the watercress. In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper to create a simple vinaigrette.
- Serve: Arrange the deviled eggs on a platter with fresh watercress. Drizzle the vinaigrette over the watercress and top with anchovy fillets, distributing them evenly to add a savory depth to the salad. Serve immediately for a fresh and flavorful appetizer experience.
Notes
- For easier peeling, use eggs that are a few days old rather than fresh eggs.
- The anchovy fillets add umami richness but can be omitted or substituted with capers for a milder taste.
- Adjust the amount of mayonnaise based on desired creaminess of the filling.
- Serve chilled or at room temperature for best flavor.
