Ingredients:

6 Large eggs
4oz fresh crab meat
3 Tbs Mayonnaise (or more if you like) + 1 tsp for crab topping
1 tsp Dijon Mustard
1/4 tsp Old Bay Seasoning
A pinch of white pepper (or more if you like)
A dash of lemon juice or a pinch of lemon zest
Paprika or cayenne pepper to sprinkle on top
Optional – something green to make them look nice (chives, parsley, dill, cilantro)
Directions:

Hard Boil eggs, put cold water until cool. Peel eggs then cut in half and remove yolks. Put yolks into a bowl.

Put 1/2 crab meat into bowl with yolks. Put other half of crab meat into a bowl and set aside.

To the bowl with yolks and 1/2 the crab add: Mayo, Dijon, and Old Bay. Mash with fork until evenly mixed.

Either spoon yolk mixture into egg white halves or you can put it all into a plastic baggie, get it to a corner, get all air out, twist closed, then snip tip of corner off and you can squeeze (pipe) mixture into egg white halves. (Homemade, disposable, piping bag)

In the bowl with the 1/2 crab, add 1 tsp mayo, dash of lemon juice (or zest) and a pinch of white pepper. Mix together w/ fork then place a small amount on top of each deviled egg.

Sprinkle with paprika, or cayenne pepper and or green herb and place in fridge until ready to serve.

Variations:

Use small bay shrimp instead of crab. Chop 1/2 of them an put into yolk mixture, leave other half whole and put on top.

Seafood deviled eggs – use crab in the yolk mix and place a whole shrimp on top.

Lobster can also be used.

For extra special events – top crab mixture with a dab of caviar.

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