Organic Food Recipes

It’s Not Easter Dinner Without the Eggs

Easter Eggs with Watercress and Parsley Sauce Recipe





Easter Eggs with Watercress and Parsley Sauce


yield:  Makes 10 servings


10  large  Easter eggs (preferably from a local farm), room temperature

2   tablespoons plus 1/2 teaspoon coarse kosher salt

1   small garlic clove, thinly sliced

2   tablespoons boiling water

1/4  cup coarsely chopped watercress

1/4  cup coarsely chopped fresh Italian parsley

1/8  teaspoon cayenne pepper

1/2  cup extra-virgin olive oil



Peel and slice Easter eggs in half

Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender.  Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt.  With blender running, add olive oil in thin stream and blend until mixture is smooth.  Season to taste with freshly ground black pepper.  Do ahead watercress-parsley sauce can be made 4 hours ahead. Cover and chill. Bring sauce to room temperature before using.

Arrange Easter eggs on a platter.  Sprinkle lightly with salt and freshly ground pepper.  Spoon watercress-parsley sauce over and around the eggs and serve.


Happy Easter!