Crab-Stuffed Deviled Eggs

1. 1

   Cut eggs lengthwise in half.

2. 2

   Scoop out yolks.

3. 3

   Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use).

4. 4

   Mash yolks with fork.

5. 5

   Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce.

6. 6

   Mix in crab.

7. 7

   Season to taste with salt and pepper.

8. 8

   Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each).

9. 9

   (Can be prepared 4 hours ahead.

10. 10

    Cover and refrigerate.)

11. 11

    Place crab-stuffed deviled eggs on platter.

12. 12

    Garnish each with small tarragon sprig, if desired, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.