Watercress Stuffed Deviled Eggs

Directions

1. 1
   Beat butter in processor until light and creamy.
2. 2
   Cut eggs in half; set whites aside.
3. 3
   Add yolks,shallots and lemon juice to butter and blend well.
4. 4
   Add watercress and ground red pepper.
5. 5
   Season with herb salt to taste.
6. 6
   Blend until watercress is just incorporated; do not overmix.
7. 7
   Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites or carefully mound mixture into whites using a small spatula or spoon.
8. 8
   Garnish with your garnish of choice.