1/4 cup watercress leaves, minced
3 TBSP Miracle Whip
Sea salt, to taste
Ground Cayenne (or Paprika, if you don’t want any heat), lightly “dust” the tops of the finished deviled eggs
Place the eggs in a single layer in a saucepan. Add cold water to cover the eggs by at least 1 inch, place over medium heat and bring to a boil. When the water is at a full boil, immediately remove the pan from the heat, cover and let stand for 15 minutes.
Uncover the pan and place under cold running water until the eggs are cool. Drain the eggs, peel and cut in half lengthwise. Using the tip of a spoon, carefully dislodge the yolks, allowing them to fall into a bowl. Set the whites aside, hollow side up. Mash the yolks with a fork until very smooth.
Add the minced watercress and Miracle Whip to the yolks and mix well with a fork. The mixture should have a smooth, creamy consistency. Season with salt.
Arrange the egg whites on a serving platter. Using a small spoon, divide the egg yolk mixture among the egg whites, mounding the mixture slightly in the centers. Cover with plastic wrap and chill in refrigerator until ready to serve. Before serving, remove plastic wrap and lightly sprinkle the deviled eggs with cayenne or paprika.