Egg and Watercress Mayonnaise (Oeufs au Cresson)


4-5 eggs (hard-boiled)
1 oz butter
1/2 cup thick mayonnaise
salt and pepper
2 bunches of watercress
squeeze of lemon
pinch of cayenne pepper, or 2-3 drops of Tabasco sauce
1-2 tablespoons French dressing
extra watercress (to garnish)


  1. Cut the eggs in half lengthwise, remove the yolks and rub them through a wire strainer.
  2. Soften the butter, work in the egg yolks and about 1 teaspoon of thick mayonnaise, season well.
  3. Cover the yolk mixture and keep the egg whites in a bowl of cold water.
  4. Boil 1 bunch of watercress for 5 minutes, then drain it well and sieve. Add watercress puree to the mayonnaise with a squeeze of lemon and cayenne (or Tabasco sauce).
  5. Chop the second bunch of watercress coarsely and mix with the French dressing and place in the serving dish.
  6. Dry the egg whites, fill with creamed yolk mixture and reshape eggs. Arrange them on the chopped watercress and coat with the mayonnaise.
  7. Garnish with slices of lemon and a spray of watercress. Serve with brown bread and butter.

Makes 4 servings.

Source: Cooking with Eggs