Emerald Egg

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

1/2 dz hard-boiled eggs, peeled and sliced in half, lengthwise

1 cup watercress leaves

1/4 cup mayonnaise

2 Tbsp tarragon, roughly chopped

2 Tbsp scallions, roughly chopped

1/4 tsp Kosher salt, season to taste

1/8 tsp freshly cracked pepper, season to taste

2-3 slices 1/8” sliced ham, cut into small triangles

Instructions

1. Scoop out yolks into food processor, add remaining ingredients, except ham. Puree until well mixed. Adjust seasonings if needed.

2. Scrape mixture into small zip-lock bag. Snip tiny corner off the bottom of the bag.

3. Place 2-3 triangles of ham in empty half of egg, then pipe in decorative yolk mixture.

4. Keep chilled until ready to serve.