Madame Bégué's Stuffed Eggs

Ingredients

  • 6 hard-boiled eggs

  • 2 tablespoons butter, softened

  • 1 carrot, boiled till tender

  • salt and pepper

  • watercress

  • 6 slices cold ham

 

Directions

Peel eggs and cut in half. Remove yolk and mash together with softened butter. Cut carrot into a fine dice. Stir into yolk mixture, season with salt and pepper to taste, and stuff into egg white. Garnish with watercress and serve with cold, sliced ham. Refrigerate uneaten eggs, but when serving them allow to come to room temperature again.

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