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By Craig Claiborne
Place the salad greens and watercress sprigs in a bowl and sprinkle with French dressing. Toss well and distribute on chilled salad plates.
Peel the eggs, chop the whites, and sieve the yolks. Combine the mixture and sprinkle on the salad. Serve immediately.
© 1966 Craig Claiborne estate. All rights reserved.