Eggs stuffed with radishes and watercress
4 servings
30 minutes
Eggs stuffed with radish and cress salad are an elegant appetizer of European cuisine, attracting with their freshness and lightness. The perfect balance of spicy radish, tender cress salad, and aromatic dill makes the dish bright and appetizing. Dijon mustard and sour cream add softness and a hint of sharpness to the filling, creating a layered flavor. The history of the dish traces back to the tradition of stuffing eggs, popular in many cuisines around the world. This treat is a great addition to a festive table or a light snack at a friendly gathering. Serving with radish sticks adds textural variety, while its refreshing taste makes the appetizer even more expressive. The delicate combination of ingredients creates harmony that will be appreciated by lovers of refined flavor combinations.
1
To boil eggs hard, usually you need to wait ten minutes after the water with the eggs starts boiling. Cool the cooked eggs, peel them, and cut them in half. Remove the yolks from each half and mash them in a bowl with a fork until smooth.
- Chicken egg: 6 pieces
2
Finely chop the watercress, radish, and dill, mix in a bowl with egg yolks, sour cream, Dijon mustard, a pinch of salt, and cayenne pepper.
- Watercress: 50 g
- Radish: 150 g
- Dill: 10 g
- Sour cream: 50 g
- Dijon mustard: 1 tablespoon
- Salt: to taste
- Cayenne pepper: to taste
3
Stuff the egg whites with the resulting mixture. To emphasize the radish accent, you can serve the eggs with sliced radish mixed with sour cream.
- Radish: 150 g
- Sour cream: 50 g