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It's not Easter dinner without the eggs. In this recipe, they are boiled just until the yolks are set, then sliced and topped with a fresh herb sauce.

• 10 large eggs (preferably local farm eggs), room temperature
• 2 tablespoons plus 1/2 teaspoon coarse kosher salt
• 1 small garlic clove, thinly sliced
• 2 tablespoons boiling water
• 1/4 cup coarsely chopped watercress
• 1/4 cup coarsely chopped fresh Italian parsley
• 1/8 teaspoon cayenne pepper
• 1/2 cup extra-virgin olive oil

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