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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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 771 (77%)|
|Amt Per Serving||% DV|
|Total Fat 85.7g||114 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 26.2g|
|Polyunsanturated Fat 43.2g|
|Cholesterol 61.2mg||19 %|
|Sodium 2744.5mg||95 %|
|Potassium 199.1mg||5 %|
|Total Carbohydrate 62.7g||18 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 59.1g|
|Protein 4.9g||7 %|
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Calories per serving: 1007
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