St Patricks Day Emerald Eggs


  • 6 Farm Pride eggs (hard-boiled)
  • 1 cup watercress, chopped
  • 1⁄4 cup mayonnaise
  • 2 tablespoons scallions, chopped
  • 2 tablespoons tarragon, chopped
  • 4 -6 slices baked ham, thin sliced
  • salt & pepper



  1. Once eggs are hard-boiled, cooled and pealed, cut in half & place yolk only in food processor. Add mayonnaise (you can use Miracle Whip if you prefer a zangier taste), watercress, scallions, & tarragon. Process until smooth and creamy. If you prefer a bit of a chunky texture, pulse until desired texture. Salt and pepper to taste.
  2. Roll and place ham in each egg. I suggest placing a tad of yolk mixture in egg first (just a tad) to hold down the ham. Gently press in ham and fill with desired amount of yolk mixture.
  3. Can be served immediately or chill for 1-2 hours before serving.

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