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Watercress & Roquefort Eggs

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

  • 12 hard-boiled
  • 1/2 cup
    fresh breadcrumbs
  • 1/4 cup
    reduced-fat sour cream
  • 2 tablespoons
    chopped fresh watercress, plus 24 sprigs for garnish
  • 1 1/2 tablespoons
    crumbled Roquefort cheese
  • 2 teaspoons
    lemon juice
    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.

Nutritional Information

Makes: 24 deviled eggs
  • Calories30
  • Fat2 g
    • Saturated fat1 g
  • Cholesterol54 mg
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein3 g
  • Sodium68 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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