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Devilled Eggs

12 eggs, hard-boiled, peeled and chilled
1/2 cup mayonnaise
1/4 cup minced pitted Nicoise olives
1 tablespoon Dijon mustard
1 tablespoon drained capers
1 tablespoon minced drained oil-packed sun-dried tomatoes
1 anchovy fillet, minced
1/8 tsp Tabasco
1 tablespoon minced fresh parsley

1 bunch watercress
1 pint basket cherry tomatoes
12 Nicoise olives
Paprika or cayenne pepper

Cut eggs lengthwise in half. Place yolks in bowl; mash with fork.
Mix in mayo, olives, mustard, capers, tomatoes, anchovy and pepper.
Mix in parsley.

Arrange watercress and tomatoes on serving tray. Pipe or spoon egg
mixture into egg halves, mounding slightly. Place eggs atop
watercress. Garnish with Nicoise olives. Sprinkle with paprika.
Cover and refrigerate until chilled.

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