Deviled Eggs on Watercress Salad – Classic Stuffed Eggs with a Fresh Twist

If you love deviled eggs but want a fresh twist, my Deviled Eggs on Watercress Salad is exactly what you need.

Creamy, tangy deviled eggs, layered on a bed of lightly dressed, peppery watercress, with salty pops of marinated anchovies, turn a simple appetiser into a showstopping dish.

Each bite is comforting yet light, with the perfect balance of savoury, spicy, tangy, and slightly bitter flavours.

Never made a deviled egg recipe before?

No worries! I’ll walk you through step by step how to scoop out the yolk, mix it with the right blend of mayonnaise, dill pickles, Dijon mustard, and return it to the soft white shell. A touch of paprika finishes the eggs beautifully.

Once you’ve mastered this classic, you can experiment with endless variations for parties, brunch or elegant lunches.

Whether you’re searching for an easy deviled eggs recipe or a make-ahead appetiser, this recipe delivers on flavour, presentation and versatility.

For more entertaining ideas, try our stunning Red Beet Egg Salad with Watercress or Gem Avocado with Watercress Salad.

Why Are They Called Deviled Eggs?

“Deviled” is a culinary term dating back to the 18th and 19th centuries, used to describe foods seasoned with spicy or piquant ingredients like mustard or pepper.

Deviled eggs earned their name because of the tangy, slightly spicy flavour from mustard, vinegar, and sometimes hot sauce.

Recipe Overview

Flavour/Texture: Creamy, smooth deviled eggs with crisp peppery watercress salad. A perfect balanced blend of savoury, spicy, tangy and slightly bitter flavours.

Ease: Straightforward steps for beginners to try deviled eggs. Watercress salad is simply dressed with olive oil and red wine vinegar.

Time: Will take approximately 40 minutes to prepare this dish.

Ingredients You’ll Need for This Stuffed Egg Recipe

Eggs: The base of deviled eggs, providing a creamy, rich texture and a mild flavour that pairs perfectly with tangy and spicy additions.

Mayonnaise: Adds creaminess to the filling, making it smooth and rich for that classic deviled egg texture.

Baby dill pickles: Finely chopped for crunch and tang.

Dijon mustard: Adds depth and a mild, savoury kick with its distinct mustard flavour.

Paprika: Optional heat and smokiness; adjust to taste.

Anchovies: Salty, umami pops that elevate the dish. Use quality fillets.

Watercress: As this is a simple watercress salad like our apple and pear version, choose tender, fresh leaves to avoid bitterness.

Extra virgin olive oil / red wine vinegar: Simple dressing for the salad.

Variations and Substitutions

Baby dill pickles: I always have a jar of baby pickles in the fridge, but you can use dill pickles or even bread-and-butter pickles if you prefer a sweeter taste.

Heat: Add extra Tabasco, sriracha, or a sprinkle of cayenne.

Mayonnaise alternatives: Try Greek yoghurt for a lighter, tangier version.

Greens: If you can’t find fresh watercress, substitute with arugula/rocket leaves.

Vegetarian option: Omit anchovies or replace with some baby capers for a salty pop of flavour.

Anchovies substitute: You can also use white anchovy fillets marinated in oil and vinegar. This works too, as the vinegary flavour offsets the watercress salad. If you don’t like anchovies, replace with bacon bits.

How to Make the Perfect Deviled Eggs with Watercress

How to Make Deviled Eggs

Add eggs to a pot of cold water. Bring to boil over medium-high heat.

Simmer for 8-10 minutes.

Remove eggs and place in ice bath. Peel eggs when fully cooled.

Cut eggs in half lengthwise and carefully scoop egg yolk into large mixing bowl. Repeat for all eggs.

In egg yolk, add ¾ of chopped pickle, pickle juice, mayonnaise and Dijon mustard. Season with salt and pepper. Mix together until egg yolk is smooth and fluffy.

Fill egg white shells with yolk mixture using piping bag, spoon or mini cookie scoop.

Sprinkle paprika on top and set aside.

How to Make Watercress Salad

Wash and pick tender watercress leaves into a small bowl.

Toss lightly with extra virgin olive oil, red wine vinegar, salt and pepper.

How to Assemble the Salad

Layer watercress salad on a serving plate.

Arrange deviled eggs on top.

Place an anchovy fillet on each egg. If your fillets are quite big, cut them in half.

Scatter the remaining chopped pickle on top.

Serve.

How to Make This Salad Perfectly [Expert Tips]

Chill the eggs: Ice bath makes peeling easier. Also, deviled eggs are best served cold.

Smooth filling: Use a hand mixer for extra smooth yolk mixture but avoid over-mixing to keep it light and fluffy.

Season to taste: Add more mustard, pickle juice, paprika/Tabasco and salt to your liking.

Tender watercress leaves: Avoid any mature leaves and stalks as it can be quite spicy and bitter.

Prepping for party: Deviled eggs can be easily made ahead. You can start boiling and peeling eggs up to 3 days in advance and making the filling 1–2 days ahead. Fill the whites and assemble salad just before serving for best results.

Presentation tip: I used a piping bag to create the swirl in the deviled eggs which is fantastic for entertaining but a spoon or mini cookie scoop works perfectly too.