In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand for 12 minutes.
Drain eggs; run under cold water until cool enough to handle. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl.
Mash with a fork; mix in mayonnaise, mustard, and vinegar. Stir chopped watercress and horseradish into yolk mixture. Spoon mixture into whites, garnish with watercress leaves.
Kindly Submitted by “Healthy Hilary”
Return to Suggested Recipes for Post Bariatric Surgery - Phase 3: Adaptive or Soft Diet
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