Crabmeat Deviled Eggs

 

8

eggs

1

can (6 oz) crabmeat, drained, flaked

1/4

cup mayonnaise

1/2

teaspoon dry mustard

1/4

teaspoon ground red pepper (cayenne)

16

sprigs parsley

• 1 In 3-quart saucepan, place eggs in single layer. Add enough cold water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
• 2 Peel eggs; cut in half lengthwise. Slip out yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.
• 3 Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended. Mound yolk mixture into center of each cooked egg white. Garnish each with parsley sprig. Cover; refrigerate until serving time.