| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
|
Ingredients
- 12 large Eggs
- 1/2 cup Mayonnaise
- 1 Lemon for grated zest
- 2 tablespoons Lemon Juice
- 1 tablespoon Yellow Mustard
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper freshly ground
- 1 Avocado diced
- Watercress Leaves for garnish
Ingredients
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Instructions
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
- When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter.
- To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.
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