As Easter was on Sunday, I didn't have my normal supper. I had a lovely dinner at my sister's with my family and friends. My contribution were the above Watercress & Roquefort Eggs.
1. Hard boil a dozen eggs. (I put the eggs in a large pot filled with water until the eggs are covered by about an inch. After it reaches a boil, I remove from heat and cover for 12 minutes.)
2. After the eggs have cooled, halve them and scoop out yolks. Feel free to use less yolks if you want to cut out fat and cholesterol. I would use at least 6.
3. Mix in 1/2 cup whole wheat breadcrumbs, 1/4 cup reduced fat sour cream (I used non dairy tofu sour cream), 2 tbs chopped watercress, 1 1/2 tbs Roquefort or other blue cheese, and 2 tbs lemon juice.
4. Put mixture into a plastic bag, snip one corner and pipe mixture into the egg white halves. Garnish with watercress
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