Watermelon Radish Stuffed Eggs
By Chef Debbi Dubbs

6 Eggs
3 tablespoons Mayonnaise
1 teaspoon Dijon Mustard
1/2 teaspoon White Wine Vinegar
3 tablespoons Watermelon Radish minced
3 tablespoons Celery minced
2 tablespoons Chives minced

To hard boil eggs: Cover eggs in a saucepan by 1 inch. Bring to a boil for 10 minutes. Drain. Cover with cool water. Set aside. When the eggs are cool enough to handle, peel and chop eggs.

Mix mayonnaise and mustard until smooth, whisk in vinegar and add Melissa's Watermelon Radish, chives and celery. Season to taste with Sea Salt and Black Pepper.

Pipe or spoon into hollowed egg cavities. Chill before serving.

Makes 12 servings.