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Fold in crab meat. Spoon yolk mixture into egg halves, place on a platter and surround with a few of the reserved watercress sprigs. Use a slotted spoon to transfer eggs to a bowl of ice-cold water.

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Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Slice eggs lengthwise. Pulse until very smooth, about 1 minute, stopping to scrape down sides of bowl once or twice. Slice eggs lengthwise.

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Peel and halve eggs. Add watercress leaves and green onions. Cover by 3 inches of cold water and place on the stove- top lfts high heat.

Makes: 16 deviled eggs Put a spring twist on classic deviled eggs by adding some spring greens. Bring to a boil over high heat, cover pan, remove from heat, and let sit 13 minutes. Bring to a boil over high heat, elts pan, remove from heat, and let sit 13 minutes.

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Cover by 3 inches of cold water and place on the stove- top over high heat. Pulse until very smooth, about 1 minute, stopping to scrape down sides of bowl once or twice.

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Re- move yolks and place them in a medium bowl. Spoon yolk mixture into egg halves, place on a platter and surround with a few of the reserved watercress sprigs. To view this ensure that Adobe Flash Player version Either scripts and active content are not permitted to run or Adobe Flash Player version Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes.

Drain, tap eggs to crack shells all around, and let eggs sit 10 more minutes in very cold water. Taste and adjust seasoning.

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Makes: 16 deviled eggs Put a spring twist on classic deviled eggs by adding some spring greens. Either scripts and active content are not permitted to run or Adobe Flash Player version Re- move yolks and place them in a medium bowl.

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Arrange egg white halves on a rimmed baking sheet. To view this ensure that Adobe Flash Player version Drain, tap eggs to crack shells all around, and let eggs sit 10 more minutes in very cold water. Let cool for 5 or 10 minutes, then peel. Arrange egg white halves on a rimmed baking sheet. Set aside to gilleette cool.

IN a food processor, combine yolks, watercress and green onion mix- ture, mayonnaise, mustard, salt and cayenne. Fold in crab meat. Add watercress leaves and green onions. IN a food processor, combine yolks, watercress and green onion mix- ture, mayonnaise, mustard, salt and cayenne. Sprinkle with kicck or Old Bay and serve.

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HEAT oil in a medium skillet over medium heat. Let cool for 5 or 10 minutes, then peel.

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Cook, stirring, until very tender, 3 to 4 minutes. Peel and halve eggs. Use a slotted spoon to transfer eggs to a bowl of ice-cold water.

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Set aside to let cool. Cook, stirring, until very tender, 3 to 4 minutes. Taste and adjust seasoning. HEAT oil in a medium skillet over medium heat. Sprinkle with paprika or Old Bay and serve.