Deviled Eggs on Watercress Salad

Overhead view of deviled eggs topped with anchovies on a bed of fresh watercress. The eggs are stuffed with creamy yolk filling and dusted with paprika — a make-ahead deviled egg appetizer served on a black plate.

Deviled Eggs on Watercress Salad

A refined deviled egg dish served over crisp watercress salad with anchovies and pickles. An elegant, easy deviled eggs recipe that balances creamy, tangy, and savoury flavours — perfect for entertaining or brunch.

Course Salad

Cuisine International

Diet Gluten Free, Low Lactose

Dietary Low Carb, Nut Free, Pescatarian

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 201kcal

Author Sammy Eng

Ingredients

6 eggs large
3 tbsp mayonnaise
2 dill pickle baby, finely chopped
1 tsp dill pickle juice
½ tsp Dijon mustard
paprika to garnish
10-12 anchovy fillets in olive oil
50 g watercress
2 tbsp olive oil extra virgin
1 tbsp red wine vinegar
salt to taste
pepper to taste

Instructions

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.
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.

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.

Assembly

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.

Video

https://youtu.be/xq6Bi9eVRdo

Notes

Use ice bath to cool eggs after boiling to make peeling easier.
Adjust paprika or add Tabasco/cayenne pepper to taste.
Use tender watercress leaves; substitute with arugula/rocket if unavailable.
Anchovies add a salty, umami pop, but you can omit them for a vegetarian option or replace with capers, bacon bits or smoked salmon.
Try Greek yogurt instead of mayonnaise for a lighter, tangier filling.
Fill eggs with piping bag for a polished look; a spoon works perfectly too.
Make Ahead: Boil and peel eggs up to 3 days in advance; prepare yolk filling 1–2 days ahead.

Nutrition