Watercress-Horseradish Deviled Eggs
Check off ingredients as you shop!
- Large Eggs, 8 eggs
- Veganaise, 1/3 cup
- Dijon mustard, 1 Tbsp
- White Wine Vinegar, 1 tsp
- Finely Chopped Watercress, 3/4 cup
- Horseradish, 2 tsp
- Serving Size: 8
- Calories: 130
- Carbs: 0 g
- Fat: 11 g
- Protein: 6.25 g
- Sodium: 153 mg
- Sugar: 0 g
In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand for 12 minutes.
Drain eggs; run under cold water until cool enough to handle. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl.
Mash with a fork; mix in mayonnaise, mustard, and vinegar. Stir chopped watercress and horseradish into yolk mixture. Spoon mixture into whites, garnish with watercress leaves.