- 12 hard-boiled eggs (see Tip)
- 1/2 cup fresh breadcrumbs (see Tip)
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh watercress
- 1 1/2 tablespoons crumbled Roquefort cheese
- 2 teaspoons lemon juice
- Salt and freshly ground pepper to taste
- 24 sprigs watercress, for garnish
- Halve eggs. Scoop out yolks, reserving 6 for another use. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, chopped watercress, Roquefort and lemon juice. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish each egg with a sprig of watercress. Arrange on a platter.