Yield
Makes 2 dozen
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell

How to Make It

Step 1

Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

Step 2

Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.

Step 3

Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 8 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with cooked fresh crabmeat and watercress. Serve immediately, or cover and chill 1 hour before serving.

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