12    Eggs, hard-boiled, peeled
-and chilled
1/2 c  Mayonnaise
1/4 c  Minced pitted Nicoise olives
1 tb Dijon mustard
1 tb Drained capers
1 tb Minced drained oil-packed
-sun-dried tomatoes
1    Anchovy fillet, minced
1/8 ts Tabasco
1 tb Minced fresh parsley
1 bn Watercress
1 pt 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.