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Watercress-Horseradish Deviled Eggs Recipe


  • Large Eggs, 8 eggs
  • Veganaise, 1/3 cup
  • Dijon mustard, 1 Tbsp
  • White Wine Vinegar, 1 tsp
  • Finely Chopped Watercress, 3/4 cup
  • Horseradish, 2 tsp

Nutritional Info

  • Serving Size: 8
  • Calories: 130
  • Carbs: 0 g
  • Fat: 11 g
  • Protein: 6.25 g
  • Sodium: 153 mg
  • Sugar: 0 g


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”

Watercress-Horseradish Deviled Eggs 

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