Shelly's Recipe

CRAB-FILLED DEVILED EGGS I

Category: Deviled Eggs

8 large hard boiled eggs, peeled
3 tbsp mayonnaise
1 1/2 tbsp chopped fresh tarragon
1 tbsp minced shallot
2 tsp lemon juice
1/8 tsp cayenne pepper
1/4 tsp hot pepper sauce
8 oz crab meat

Cut eggs lengthwise in half. Place yolks from 4 eggs in a bowl (reserve remaining yolks for another use). Mash yolks with fork. Mix remaining ingredients, folding in crab meat and seasoning with salt and pepper. Mound crab mixture evenly in cavity of each egg white half. Place on platter and serve. NOTE: Can be prepared 4 hours ahead, covered and refrigerated.