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Deviled Eggs with Watercress
6 large eggs
1 large bunch watercress
1 green onions, including tender green tops, minced
1 tsp. finely grated lemon zest
3 Tbs. mayonnaise
Salt and freshly ground pepper
Place the eggs in a single layer in a saucepan. Add cold water to cover by at least 1 inch, place over medium heat and bring to a boil. When the water is at a full boil, immediately remove the pan from the heat, cover and let stand for 15 minutes.
Uncover the pan and place under cold running water until the eggs are cool. Drain the eggs, peel and cut in half lengthwise. Using the tip of a spoon, carefully dislodge the yolks, allowing them to call into a bowl. Set the whites aside, hollow side up. Mash the yolks with a fork until very smooth.
Cut the tough stems from the watercress and discard. Mince enough of the watercress leaves to measure 1/4 cup. Add the minced watercress, green onion, lemon zest and mayonnaise to the yolks and mix well with a fork. The mixture should have a smooth, creamy consistency. Season to taste with salt.
Arrange the egg whites on a serving platter. Using a small spoon, divide the egg yolk mixture evenly among the egg whites, mounding the mixture slightly in the centers. Grind a little pepper over the top of each stuffed egg, sprinkle lightly with salt and serve. Makes 12 deviled eggs; serves 4 to 6.