Recipe: Crab-Stuffed Deviled Eggs

I was planning a panoply of deviled egg varietals (can I call them varietals without being obnoxious--just funny?) for Easter dinner, but other events overtook my dinner plans and the dinner (and the eggs) never happened.

I did, however, have occasion to make deviled eggs for Mother's Day and so, instead of making a panoply of varietals, I started with just this one. I'll unveil others as I make more, but in the meantime, be happy with these. I am.

Ingredients
1 dozen hardboiled eggs
1 6-oz. can crab meat
1-2 Tbsp. mayonnaise
1-2 tsp. Dijon mustard
Old Bay seasoning

Directions

• Peel and rinse eggs, then slice length-wise in half, preserving egg yolks in separate dish.
• Mash eggs, and add crab meat, mayonnaise and mustard, mixing and mashing with a fork. Go light on the mayonnaise and mustard (especially the mustard) at first. You can always add more and crab has a delicate flavor that you don't want to overwhelm.
• Scoop mixture back into each egg half.
• Top each egg with a dash of Old Bay and serve.

Enjoy!