Watercress and Radish Stuffed Eggs

• 6 hard-cooked large eggs
• 3 tablespoons sour cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon white-wine vinegar
• 1/2 cup packed watercress sprigs, chopped fine
• 3 tablespoons minced radish (about 3 large)
• 3 tablespoons minced celery (about 1 rib)
• Garnish: finely chopped radish

1. Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.
2. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste.
3. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it.
4. The stuffed eggs may be made 6 hours ahead and chilled, covered.
5. Just before serving, garnish eggs.

eggs, sour cream, mustard, whitewine vinegar, watercress sprigs, celery, radish

Taken from www.epicurious.com/recipes/food/views/watercress-and-radish-stuffed-eggs-10209 (may not work)