reduced-fat sour cream
chopped fresh watercress, plus 24 sprigs for garnish
1 1/2 tablespoons
crumbled Roquefort cheese
salt, to taste
freshly ground pepper, to taste
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.
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
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