Ingredients
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6 large hard-boiled eggs, peeled and halved lengthwise
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3 tablespoons mayonnaise
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1 teaspoon Dijon mustard
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½ teaspoon freshly squeezed lemon juice
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2 tablespoons picked crabmeat
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Dash of hot sauce (optional, preferably vinegar-based like Crystal or Frank's)
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⅛ teaspoon salt
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Ground pepper to taste
Directions
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Remove egg yolks with a spoon and place them in a small bowl. Place the egg whites on a plate or, better yet, on a deviled egg plate. Add mayonnaise, mustard, lemon juice, crabmeat and hot sauce, if using, to the bowl with the egg yolks. Season with salt and pepper; mix thoroughly with a fork until smooth. Place the mixture in a pastry bag or a plastic baggie with one corner cut off. Pipe the mixture into the egg whites. Garnish with a dusting of paprika, if desired, and serve.
