Roquefort Deviled Eggs with Watercress

Roquefort Deviled Eggs with Watercress

  • Prep: 30 min
  • Cook Time:
  • Total: 30 min
  • Serving: 24 egg halves

Tangy Roquefort cheese and peppery watercress give these traditional deviled eggs a modern and sophisticated new twist of flavor.


  • 12 hard-boiled eggs
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup sour cream
  • 2 tablespoons finely chopped fresh watercress, plus 24 sprigs for garnish
  • 1-1/2 tablespoons crumbled Roquefort cheese
  • 2-1/2 teaspoons lemon juice
  • Salt & freshly ground pepper to taste


  1. Cut the eggs in half and carefully remove the yolks, placing 6 into a medium bowl and reserving the other 6 yolk halves for another use.
  2. Add the breadcrumbs, sour cream, chopped watercress, Roquefort, lemon juice and a few pinches of salt and pepper, and mix with a fork to combine until creamy and well blended.
  3. Spoon the mixture into the prepared egg whites and place on a platter. Garnish each egg halve with a sprig of watercress and serve.


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